Hey I’m Dominic Armato and I’m here at Hana
Japanese Eatery with Chef Lori Hashimoto and today, she’s going to make for us one of her signature dishes – the Hana Egg. which is a little more brash than
your typical Japanese dish which was kind of the point wasn’t it? Absolutely. We just wanted to make sure that, we wanted to be able to have something for everyone to be able to enjoy. If it was a little bit out of their box they
could experience something new. But we still wanted to use the traditional Japanese way of doing tempura and doing some of our pickling which we’ve done. and it’s all for you to see. All techniques and some big flavors. She’s going to show us how it is
in the kitchen. So, let’s go check it out. Armato: The Hana egg goes through a series
of carefully timed steps to produce its tempura-fried exterior and liquid yolk core. The eggs are first simmered and stirred so the whites cook evenly. Chef Hashimoto removes the eggs before they’re cooked through, then plunges them into an ice bath to stop the cooking process. The chilled eggs are peeled and added to a dashi brine made by simmering a type of seaweed
called kombu: Sake, salt, hondashi (a quick instant dashi base), and katsuobushi, skipjack tuna that’s been dried, fermented, smoked, and shaved. Once chilled, the dashi brine
holds the eggs for a few hours. For garnish, chef Hashimoto pickles
finely shredded myoga, the delicate buds of a special breed of ginger for at least a week and sometimes up to a month in a simple pickling liquid made with rice vinegar, sugar and salt. For the sauce, chef takes plain yogurt and folds in a bit of powdered seaweed called aonori. Citrus juice, a Japanese spice blend called shichimi togarashi, soy sauce, minced onion and garlic and a bit of marinated cod roe called mentaiko. To fire the dish, an egg is removed from the brine, dusted with flour dipped in tempura batter, and dropped into the deep fryer, where it’s carefully tended and drizzled with more batter to give it a craggy texture. Chef Hashimoto spoons out some yogurt sauce, places the tempura-fried egg atop a shiso leaf, garnishes with a little more aonori, togarashi and the pickled myoga, and the dish is ready to serve. So here we have the Hana egg. This thing looks incredible. I love how it’s all spiky. It’s like something out of the cretaceous period. This thing kills me.
(chef laughs) Alright. And, the best part. The yolk on this thing. It’s still all runny and gooey. And … Mmmm What I love about this is it’s… you’ve got that rich egg yolk but it’s got the bright contrast to it. It’s got the salty mentaiko, and the pickled myoga, and the citrus and the sauce. So, it’s not just an umami bomb. Not that there’s anything wrong with that.
(chef laughs) But, it’s got so much more contrast going on, in terms of temperature, and in terms of textures, and in terms of flavor. And I mean that’s what you were shooting for with this. Chef: Absolutely. We just wanted to stay with our standardized traditional Japanese techniques, but at the same time, we wanted to give it a little bit of a balance, and make sure that it was more understandable to the American palate. Right, well and it’s one hell of a dish. The Killer Dish. The Hana Egg, at Hana Japanese Eatery. Thank you so much.
Chef: Thank you.