Cold egg with citrus broth,
salmon roe and sesame oil

As can be seen from the recipe, this dish is made up of very delicate flavours. The citric broth, salmon roe and even the egg bring a balanced intensity to the dish. As this dish has a marked oriental feel, the intense flavour of sesame is perfect. To bring this, sesame oil CAVIAROLI is used. In this way, just a dash of sesame is used to enhance the dish without overpowering individual flavours.


4 hens’ eggs, 65g each

  1. Cook the eggs in salted water at 64 C for around 45 minutes.
  2. Take out of the water and cool in the fridge.


20g dehydrated Kombu seaweed
10g dried tuna flakes
250g water
20g gan jang (Korean soy sauce)
15g lemon juice
0.3g xanthan gum

  1. Bring together the water and Kombu seaweed and bring to the boil.
  2. Take off the heat and leave to infuse for 10 minutes.
  3. Take out the seaweed, and bring the Kombu broth to the boil, add the dried tuna flakes, take off the heat and leave to infuse for 15 minutes.
  4. Strain and, once cold, add the Korean soy sauce and lemon juice.
  5. Add the indicated amount of xanthan gum and mix with an electric whisk until there are no more lumps and keep in the fridge.


15g black sesame seeds
5g white sesame seeds
100g sunflower oil

  1. Mix the two types of sesame seed and fry in the sesame oil from cold.
  2. When the white sesame starts to change colour, strain and dry the excess oil on kitchen towel.
  3. Add salt and put to one side.


30g salmon roe
4 cubes of tofu 1.5cm
12 borage sprouts
5g kimchi sauce
10g white miso
Salt flakes
1 lemon

  1. Mix the citrus broth with the salmon roe.
  2. Crack the eggs one by one into salted water. Strain the eggs and dry them on kitchen towel.
  3. Place an egg in the middle of a soup plate. Place a cube of tofu next to the egg.
  4. Cover the base of the plate with 50g of citrus broth with salmon roe.
  5. On top of the tofu cube, drizzle a little kimchi sauce and add 3 borage sprouts.
  6. Season the egg with some salt flakes and the fried white and black sesame seeds.
  7. Distribute the sesame oil CAVIAROLI and 2 drops of miso on top of the broth
  8. Finish off with some grated lemon zest on top of the egg.