My acquaintance Glenda, Kyleigh ’ sulfur ma, constantly badgers me about my quail egg compulsion ; every clock time she and I meet for sushi at Sake Blue, I can ’ triiodothyronine end my meal without enjoying one. To me, uzura is one of life ’ mho treasures, like a absolutely aged wine or truly full dark cocoa. Or sexual activity .
Or bacon .
Uzura, an easterly delicacy, is served in a numeral of forms, but at Sake Blue, you get one bare-assed quail egg in a benighted, soy-based sauce, with a tap of Sriracha sauce on exceed of the aureate yellow yolk. It comes in a slender snapshot glass, and that ’ s precisely how you “ corrode ” it — you throw it back like a blast of Jäger and let the cool, creamy testis and sauce fill your mouth and please your taste bud. It ’ s only $ 2.50, and you ’ ll want the flavors to linger for a retentive as possible.
There are plenty of variations on this singular cover ; when I was in Boston several years ago, I had a form of uzura in which the raw egg was placed inside a cylinder of nori with rice below — a sort of variation of tobiko, or flying fish roe — with the creaminess of the flinch egg contrasting the saltiness of the roe .
other sushi restaurants around town offer their versions of uzura as well, including Sapporo, which serves a single-egg shooter like at Sake Blue. Oishii Sushi has a nice double-egg shoot for $ 2.50 .
My foremost know with uzura ( sincerely, you never forget your first base ) was at Kobe in Jeffersonville. At Kobe, you get a duplicate shoot for $ 2.50 in a martini glass — the eggs float side by side in a blend of soy sauce and ponzu sauces, with green onions and bonito shavings sprinkled on top, and the signature dab of bright loss Sriracha on top of each yolk .
honestly, they sort of resemble bantam floating breasts — about a bantam breast cocktail, if you will. ( This reminds me : I ’ ve understand that some cultures consider uzura to be an aphrodisiac ; at the identical least, it ’ s a good mouth-gasm. )
My good friend Jen is besides a lover of uzura, so I asked her why she appreciates the airiness. “ At beginning, the theme of an egg ‘ shoot ’ was both fascinate and abhorrent, ” she said, “ but it ’ s the quite complex set of flavors ” that keeps her derive back .
She besides advises first-timers to savor it, unlike an alcoholic shot. “ It international relations and security network ’ t, um, a drink. ( Is it ) food ? This doesn ’ thyroxine remind one of a breakfast egg in any way. But to just toss it back as in a dare ? You truly do need to hold onto it, let it matter to you. Damn, now I want one. ”
The quail egg besides is much served hard-boiled, and becomes a natural for dipping into whatever sauce seems allow. The recently opened Holy Grale in the Highlands has a lease on it called a Scotch quail testis, a miniskirt version of the Scotch testis one finds in many irish pubs.
What I find matter to, however, is that the quail egg represents a line even many hardcore sushi lovers won ’ thymine cross. possibly it ’ s the lingering trope of Sylvester Stallone gulping tumblers full of raw wimp eggs in “ Rocky, ” with the whites running down his face and onto his shirt like frank salivate. possibly it ’ s barely that a Americans, we plainly see eggs as the basis for omelets or other breakfast foods .
Kyleigh ’ s ma Glenda said she would never try uzura in part because it looks “ despicable, ” but besides for fear of salmonella or other bacteria — however she indulges in other forms of sushi with foolhardy abandon. Well, whatever the antipathy might be for some, that good leaves more uzura for me. And I can ’ thymine get adequate .
barely remember that it ’ mho all in the technique. Savor the relish, don ’ metric ton fair suck it back .
