Comments on: Baked Persimmon Eggs

By: Eric

Eric — Tue, 11 Nov 2008 16:22:36 +0000

It’s called esharotto in Japanese, and they’re not that common in Japan outside Tokyo. You can read about them at

http://www.foodsubs.com/Onionsdry.html

You can easily substitute negi or naga negi . . . .

By: jan in nagasaki

jan in nagasaki — Tue, 11 Nov 2008 11:21:27 +0000

oh, I am back. tell me, what exactly is a shallot. In the japanese family of onions…

negi. naga negi. tama negi. Is one of them a shallot??? I have always wondered exactly what a shallot is.

By: jan in nagasaki

jan in nagasaki — Mon, 10 Nov 2008 22:22:59 +0000

will make this for lunch today.!!!!!!

By: Eric

Eric — Thu, 06 Nov 2008 06:08:39 +0000

So nice to have Pierrette here! She has taken care of the “front of the house” at several private events I’ve cooked for, and always wildly exceeds all expectations for grace and efficiency.

Karena and I are the proud new owners of some grains of paradise, courtesy of Stuart — more on this very soon, but I had a very successful little experiment with pork and g of p.

Noriko — no shichimi, though that might be an excellent idea! But your eye is keen: the black pepper is really a combo of black, green, and red peppercorns, blended together, which looks a little like shichimi. I like blending peppercorns together like this. Sometimes I’ll toss in a few szechuan (? there like three accepted spellings of it) peppercorns too.

And welcome, js in vancouver. Nice to know we have a breakaway cook in that lovely city!

Em — baking eggs is my favorite use for the pot; it’s absolutely perfect for it, especially if you heat it up a bit in the oven before using it. It’s perfectly nonstick, and thus ideal for egg dishes. But I’ve also baked little “personal” tofu dishes for guests — it makes a great presentation and the food stays hot; you can also just “flip” the food right out (due to its nonstick properties) and plate it, which is also nice. It functions as a mold at the same time.

By: Em

Em — Thu, 06 Nov 2008 05:50:22 +0000

How cute! I like your tiny cast iron pot. How else would you use this pot?
I never thought of cooking persimmons and eggs together. I’ll definitely give it a try.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 06 Nov 2008 03:56:24 +0000

This is such a creative recipe. My mother enjoys fuyu persimmons, but I’ve never gotten fond of them eating them raw. Maybe cooked would do the trick. Thanks for the inspiration!

By: noriko

noriko — Thu, 06 Nov 2008 01:54:19 +0000

Indeed the cloud has been lifted! Only you could think of a recipe like this. Persimmons and eggs! I’ve got to try this. Is it just pepper on the eggs, or is there shichimi on it too?

By: Karena

Karena — Thu, 06 Nov 2008 00:42:35 +0000

I made your famous poached eggs with matcha salt and enjoyed them while marveling at photos of citizens around the world celebrating this victory with us.

I bought some Fuyus over the weekend and look forward to trying this recipe!

By: pierrette

pierrette — Thu, 06 Nov 2008 00:03:05 +0000

The whole world is celebrating this amazing victory..The earth is finally breathing!
On my way to look for persimmons and try this yummy reciepe.
Thanks Eric.