Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

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 French cooking, sauce gribiche is a cold egg sauce made with hard boiled eggs and mustard, often paired with vegetables.

 In this recipe, 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. 

 

Makes 8 servings

Ingredients: 

  • 8 Negi, trimmed
  • 2 cups Extra-virgin olive oil 
  • 3/4 cup White wine
  • 8 Thyme sprigs
  • 2 Bay leaves 
  • Salt and ground black pepper, as needed 
  • 2 cups Arugula 
  • 8 Eggs, poached 
  • 1 Tbsp microgreens 
  • 1 bunch Chives, chopped 
  • Chive blossom petals, optional 

For the Vinaigrette: 

  • 1/4 cup Red Wine Vinegar 
  • 1 Tbsp. Shallot 
  • 2 Tbsp. Whole grain mustard 
  • 1/2 cup Extra-virgin olive oil 

Preparation:

  1. Season the Negi with salt and pepper.
  2. Combine the oil, wine, thyme, and bay leaf in a pot. Bring to a low simmer.
  3. Add the Negi to the pot, making sure they are submerged. Top with a piece of parchment paper and a lid.
  4. Reduce the heat to low and cook for 20 minutes or until tender.

FOR THE VINAIGRETTE:

  1. Combine the vinegar, shallots and mustard in a bowl. Let sit for a few minutes. Whisk in the olive oil. Season with salt and pepper.

TO SERVE:

  1. Place a handful of arugula on each plate.
  2. Drain the Negi and place on top of the arugula in a line.
  3. Drizzle with vinaigrette.
  4. Top with a poached egg.
  5. Drizzle the egg with a little vinaigrette and sprinkle with chives and micro greens.

 

 

Learn more about Negi on our website, and shop Negi seeds here.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Visit our Youtube channel for more recipes! 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

  • Shishimai Sowing Tips

    Shishimai Sowing Tips

    Depending on where you are in the world, Shishimai is generally sown indoors in the winter, in preparation to sow outside once the weather warms.  Here are a few tips...

    Shishimai Sowing Tips

    Depending on where you are in the world, Shishimai is generally sown indoors in the winter, in preparation to sow outside once the weather warms.  Here are a few tips...

  • Fruit Logistica 2023 – Thank you, Berlin!

    Fruit Logistica 2023 – Thank you, Berlin!

    We were so grateful to attend this year's Fruit Logistica event at Messe Berlin, and share the story of the Oishii Nippon Project.  According to the press release from Fruit Logistica,...

    Fruit Logistica 2023 – Thank you, Berlin!

    We were so grateful to attend this year's Fruit Logistica event at Messe Berlin, and share the story of the Oishii Nippon Project.  According to the press release from Fruit Logistica,...

  • Setsubun | 節分: the start of spring

    Setsubun | 節分: the start of spring

    According to the groundhog, we still have a few more weeks of winter left, but according to the lunar calendar, February 3rd marks the end of winter. This day is...

    Setsubun | 節分: the start of spring

    According to the groundhog, we still have a few more weeks of winter left, but according to the lunar calendar, February 3rd marks the end of winter. This day is...

1 of 3