You Can't Make an Omelette without Breaking an Egg

You Can't Make an Omelette without Breaking an Egg

Recipe by Chef Mark Apsey, Kikkkoman Masters 2016 Runner Up

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  • Serves4


Dashi Stock - Pre made stock

  • 20g Kombu
  • 20g Bonito Flakes
  • 20g Dried Shiitake Mushrooms
  • 1000g Water

Mushroom Stock - Pre made stock

  • 250g Button Mushrooms
  • 250g Shiitake Mushrooms
  • 2 Shallots
  • 2 Cloves Garlic
  • 20g Vegetable Oil
  • 1000g Water
  • 30g Dried Cep Mushrooms
  • 10g Kombu

Pickled Ginger

  • 40g Rice Wine Vinegar
  • 40g Mirin
  • 40g Junmai Sake
  • 1g Sea Salt
  • 25g Fresh Root Ginger

Tofu Emulsion

  • 10g Egg Yolk
  • 30g Silken Tofu
  • 5g Wasabi
  • 8g Tosazu
  • 10g Kikkoman Soy Sauce
  • 100g Vegetable oil

Poached Mooli

  • 65g Junmai Sake
  • 60g Mirin
  • 38g Rice Wine Vinegar
  • 100g Water
  • 3 Szechuan Peppercorns
  • 5g Sugar
  • 4g Sea Salt
  • 2” Piece of Mooli (Roughly 50g)

Dashi Jelly

  • 100g Dashi Stock
  • 50g Tosazu
  • 3g Sosa Vegetable Gelatine

Mushroom Noodles

  • 200g Mushroom Stock
  • 50g Kikkoman Soy Sauce
  • 17g Sosa Vegetable Gelatine

Edible Egg Shell

  • 100g Manitol
  • 0.5g MSK White Food Colouring
  • 4 Drops MSK Chanterelle Flavour Burst
  • 4 Drops MSK Boletus Flavour Burst


  • 8 Live Langoustines
  • 100g Dashi
  • 10g Kikkoman Soy Sauce
  • 5g Lemon Juice


  • 4 Corn Flowers


For the dashi stock: Cut Kombu and shiitake into pieces. Mix all in a pan and soak for 2 hours. Bring to the boil over a medium heat and set aside to cool. Pass when cold.

For the mushroom stock: Slice mushrooms, shallots and garlic and sweat in the oil. Cook until all water has evaporated, and mushrooms begin to brown. Add water and bring to the boil. Reduce to a simmer and add dried ceps and kombu. Cover the pan and cook for 15 minutes then allow to cool overnight. Pass through a muslin cloth.

For the pickled ginger: Peel and Julienne the ginger. Bring liquids and salt to the boil and pour over ginger. Allow to cool.

For the tofu emulsion: Blend egg, tofu, wasabi, tosazu and soy sauce together with an immersion blender until smooth. Slowly emulsify the oil in, as if making a mayonnaise.

For the poached mooli: Peel mooli with a knife, removing the double skin. Cut to 2cm thick batons an slice on a mandolin. Bring all other ingredients to the boil, and drop the sliced mooli in. Place a cartouche on top and poach for 1 minute. Remove from heat and allow to cool.

For the dashi jelly: Mix all ingredients in a pan and allow to infuse for 5 minutes. Bring to a rapid boil and pour into a bowl over ice to cool.

For the mushroom noodles: Bring to the boil, correct seasoning, and pour into a bottle. Pipe into “spaghetti” tubes and chill in ice. Use compressed air to force noodles out of tubes.

For the edible egg shell: Heat Manitol unit all sugar has dissolved and a resulting liquid is left. Add colour and flavourings and pour into demi-egg moulds to 1/2 way up. Place another mould tightly on top and shake around, ensuring to cover all sides, until set. Leave in mould to cool down before removing. Gently crack away top.

For the langoustines: Prepare langoustine tails, removing shells and intestine. Dice the tails into 3 pieces each and place into a marinade with Dashi, soy and the lemon juice. Marinade over ice for 20 minutes. Remove from marinade and chill.

Flowers: Pick petals accordingly to order

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