I bought a Sous Vide machine!

I had been itching to buy one for while, and when I suddenly got two catering gigs lined up I thought it would be the perfect time to go for it. It has been well worth it so far.

I’ll have many more sous vide posts, but I’ll start with one of the easiest most amazing applications: the sous vide egg. You can simply drop a whole egg into the machine, shell and all, and it’s perfectly cooked 45 minutes later. Even better, you can leave it in the machine for up to 4 hours and it stays exactly the same. Almost sounds too good to be true, right?

For my first try, I used a recipe from Serious Eats for a sous vide egg over white rice and furikake, a Japanese condiment usually sprinkled over rice. A lot of store-bought furikakes have MSG, so I wanted to make my own. I made a traditional one with nori and sesame seeds as well as a spicy curry peanut version. While it was nice to have both options, the peanut one was the clear winner.

Sous Vide Eggs with White Rice and Furikake
Adapted from Serious Eats’ Recipe and scaled down to serve 2

1 cup white rice (I used sushi rice)
2 large eggs
1 scallion, thinly sliced
Soy sauce, to taste
Spicy curry peanut furikake (recipe below)
Nori and sesame furikake (recipe below)

Heat the Sous Vide machine to 142°F.

When the machine is pre-heated, drop in the eggs carefully.

Meanwhile, cook the rice according to package directions.

To serve, dish the rice into bowls and carefully crack a sous vide egg into each bowl. Drizzle with a little soy sauce, and top with the furikakes and scallions.

Spicy Curry Peanut Furikake
Adapted from Just Bento’s Recipe
1 cup roasted shelled unsalted peanuts
2 tsp. canola oil
1 tbsp. black sesame seeds
1 tbsp. mustard seeds (brown or black; here I used brown)
1 tbsp. brown sugar
1 tbsp. curry powder
2 tbsp. turmeric powder
1/4 tsp. hot chili powder (more or less to taste)
4 tsp. soy sauce

Chop the peanuts finely, but stop before they turn into a powder. Add them to a frying pan with the oil over medium heat. Cook for a few minutes until the peanuts start to smell toasted. Add the seeds, sugar, and dry spices. Stir until fragrant, making sure it doesn’t burn. Add the soy sauce to the hot pan and stir until the moisture has evaporated. Let cool and serve.

Nori and Sesame Furikake
Adapted from The Kitchn’s Recipe

2 sheets toasted nori seaweed
1/4 cup toasted white and/or black sesame seeds (I used half white and half black)
1/2 tsp. coarse sea salt
1/2 tsp. sugar

Toast the nori over a low flame or under the broiler just until it crisps (make sure it doesn’t burn). Crumble the nori and chop or cut until it’s in small pieces. I cheated and used a food processor.

With a mortar and pestle, combine half of the sesame seeds, salt, and sugar. Add this mixture to the nori and remaining whole sesame seeds. Let cool and serve.

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