Egg, Smoked Ham, Wasabi Pea, & Nori Taco

by Chef John Snyder, Co-Chef and Owner of Saund & Snyder

This recipe was made in partnership with Breville | PolyScience.

Egg Yolk Sauce

INGREDIENTS

• 12 ea. Eggs
• Soy Sauce

METHOD

1. Using your Polyscience Immersion Circulator, sous vide set to 66C. Drop in 12 eggs and a cook for 1 hour. Drain.
2. Crack open the eggs reserving the yolks.
3. Cure the yolks in soy sauce for 2 hours.
4. Remove the yolks from the soy blend them in a vita-mix pro blender until smooth.
5. Set aside in piping bag.

English Peas

INGREDIENTS

• 300 g. English Peas

METHOD

1. Shell your English peas.
2. Blanch in boiling salted water for 5 min.
3. Shock in ice water.
4. Set.

Wasabi Pea Purée

INGREDIENTS

• 7 g. Clarified Butter
• 200 g. White Onion
• 50 g. Ginger
• 100 g. Bacon
• 50 g. Garlic
• 12 g. Salt
• 200 g. Fresh Wasabi
• 250 g. English Peas

METHOD

1. In a pan with clarified butter, Sautee white onion, ginger, bacon, garlic, and salt. Be careful not to impart any color, stirring constantly for 10 minutes.
2. Grate 200g of fresh wasabi.
3. Add peas, onion mixture, and wasabi in vita-mix pro blender and blend till smooth.
4. Reserve in a piping bag.

Ham

INGREDIENTS

• Ham

METHOD

1. Prepare your ham of choice in a medium dice.
2. Lightly smoke it using the Polyscience Smoking Gun for 5 minutes and set aside.

Nori Taco

INGREDIENTS

• 100 g. Flour
• 10 g. Butter
• 15 g. Nori
• 1 ea. Egg
• 10 g. Sesame Oil

METHOD

1. Combine in a your vita-mix pro blender and blend until smooth, reserving in a cup container.
2. Heat a pot of oil to 375F. Dip your metal taco mold in the hot oil for 2 minutes.
3. Once the iron is hot dip your tool from the fryer into the batter and back into the fryer.
4. Fry for 3 minutes or until bubbles stop.
5. Gently remove from tool and set aside to dry.

Pickled Pepper Jelly

INGREDIENTS

• Pickled Pepper Juice
• Xanthum Gum
• Ice Plant Succulents

METHOD

1. Blend the juice of pickled peppers with 1% of xanthum gum.
2. Dip the ice plant succulents in the jelly and set aside. 

Assembly

INGREDIENTS

• Nori Taco
• Egg Yolk Sauce
• Wasabi Pea Purée
• Smoked Ham
• Pickled Pepper Jelly
• Ice Plant Succulents

METHOD

1.  Pipe a straight line of yolk sauce at the bottom of the taco.
2. Pipe the wasabi pea purée in a zigzag across the bottom of the shell.
3. Place ham carefully onto the purée.
4. Dress the reserved English peas in lime juice, lime zest, salt and pickled pepper jelly.
5. Place peas around the ham on the taco.
6. Using tweezers place succulents, sticking up out of the purée.
7. Garnish with sorrel and ice plant flowers.
8. Enjoy immediately.