2 min listen
Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
ratings:
Length:
2 minutes
Released:
Dec 2, 2021
Format:
Podcast episode
Description
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.
Get the recipe for Negi Confit and see a video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Get the recipe for Negi Confit and see a video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Released:
Dec 2, 2021
Format:
Podcast episode
Titles in the series (100)
Spicy Middle Eastern Lamb and Kidney Bean Meatballs: Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Medite... by The Culinary Institute of America