Bradley ChenComment

Ajitsuke Tamago Bruschetta with Whipped Goat Cheese

Bradley ChenComment
Ajitsuke Tamago Bruschetta with Whipped Goat Cheese

Ajitsuke Tamago Bruschetta with Whipped Goat Cheese

February 22, 2019

 

Here it is! My first official savory dish of Brad & Butter. I often look back and reflect on when my blog was just a mere baking & pastry escapade, but I am so glad it has evolved into the more cohesive content pool it it today. To be honest, I’m frightened by the prospects of cooking because it is so carefree and

This recipe is inspired by…honestly who knows what. I was compelled to make a bruschetta recipe by my friend Anna, who had been craving the appetizers for days. Somewhat inspired by my constant craving for good ramen, this bruschetta recipe is my unique interpretation of fusion. Perhaps my love for Japanese food & culture primed me to lean towards the flavors that translate through this dish. Or maybe I just really like eggs. It may very well be both for all I care. Regardless, these appetizers don’t require any crazy culinary skills, are easily the most flavorful egg you will ever have, and is a perfect treat to bring to your Oscar-viewing party (sake pairing anyone?) this weekend!

 
 

Ajitsuke Tamago Bruschetta Profile.jpg

Ajitsuke Tamago Bruschetta with Whipped Goat Cheese

Brad & Butter | Feb 22, 2019

Ingredients (makes 8 slices)

For the Ramen Egg
  • 4 large eggs
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tsp. chili oil
  • 1/3 cup water
For the Whipped Goat Cheese
  • 4 oz goat cheese
  • 1/4 cup heavy cream
  • 1 tsp. mirin
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. cayenne pepper
  • salt & pepper (to taste)
To assemble
  • 8 slices french bread
  • 1 tbpsp. extra virgin olive oil
  • 1/2 cup granulated white sugar
  • 1 tbsp. toasted sunflower seeds (optional)
  • For the Ramen Egg
    1. Combine all ingredients except for the egg in a plastic zip-lock bag and set aside. Meanwhile, bring a pot of water to a boil and boil eggs for 6-7 minutes. Transfer to an ice-bath for 3 minutes to stop the cooking process.
    2. Carefully peel the eggs and place into the zip-lock bags with the marinade. Leave in the fridge for at least 6 hours.
    For the Whipped Goat Cheese
    1. Whisk all ingredients a bowl until smooth and creamy.
    To Assemble
    1. Preheat the oven to 175C/350F. Place the sliced french bread on a parchment lined baking sheet and drizzle with olive oil. Bake for 5-7 minutes.
    2. Meanwhile, remove eggs from marinade and slice in half. lengthwise to expose the yolk. Set aside.
    3. Take the marinade and add the sugar, heating over high heat until it comes to a boil. Reduce the heat to low and simmer until the marinade becomes thick and glossy.
    4. Top the sliced bread with a tablespoon of whipped goat cheese, half of a ramen egg, and the reduced marinade.
    5. Serve with tosted sunflower seeds, if desired. Enjoy!