search
Loading
|  home | feedback | help          
StarChefs
recipes from Pastry Chef Adrian Vasquez of Providence
Back to 2010 New Year's Breakfast Feature Recipes Photos
Chef Makoto Okuwa of Sashi, Manhattan Beach, CA
Chef Makoto Okuwa
Sashi
451 Manhattan Beach Boulevard
Manhattan Beach, California 90266
(310) 545 0400
www.sashimb.com
Kurobuta Sausage, Scrambled Eggs with Truffle Honey, Spinach and Japanese Potato Croquette
+ Click dish photo to enlarge

Kurobuta Sausage, Scrambled Eggs with Truffle Honey, Spinach and Japanese Potato Croquette
Chef Makoto Okuwa of Sashi – Manhattan Beach, CA
Adapted by StarChefs.com
December 2009
Yield: 4 Servings


INGREDIENTS

Potato Croquette:
1 pound Idaho potato, washed and peeled
8 ounces yellow onion, sliced
2 eggs
Salt
Pepper
All-purpose flour
Panko
Vegetable oil

Scrambled Eggs with Truffle Honey:
4 eggs
2 teaspoons sugar
1 teaspoon salt
1 teaspoon soy sauce
2 egg whitea
Olive oil
Maldon salt
Truffle honey

To Assemble and Serve:
20 links Kurobuta pork sausages
Vegetable oil
Freshly ground black pepper
1 pound spinach, washed and dried
Salt
Butter

METHOD

For the Potato Croquette:
In a large pot, boil the potatoes until they have softened. In the meantime, use a skillet to sauté the onions. Mash the boiled potatoes and transfer to a bowl, mixing in the sautéed onions. Season with salt and pepper and let cool.  Shape the mixture into four flat, oval patties and coat each piece with flour. Beat the eggs in a bowl. Dip the patties into the batter, and then dip into the panko, making sure to coat each patty evenly. Preheat a large pan with vegetable oil. Fry the patties at 350°F until brown and crisp.

For the Scrambled Eggs with Truffle Honey:
Combine the eggs, sugar, salt, and soy sauce in a mixing bowl.  Add the egg white into the mixture and fold the ingredients together. Heat olive oil in a sauté pan over medium-low heat.  Slowly pour the mixture into the pan and begin to scramble the mixture using a spatula. Finish the eggs with a pinch of salt and a drizzle of truffle honey.

To Assemble and Serve:
Cook the pork sausage with a little bit of vegetable oil and finish with pepper. In a separate sauté pan, heat vegetable oil over medium-high heat and sauté the spinach until it’s wilted. Season with salt and pepper; then add butter and stir through. Put the scrambled eggs on a plate with sautéed spinach, pork sausage, and potato croquette.

back to top

 
hotlinks_general_narrow
  • Hangover Remedies 2009
  • 2006 NY Rising Star Makoto Okuwa
  • LA Letter from the Editor


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy