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  • Recipe parson20160119 26781 hqf99x 2-4人份
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Rise to the occasion with this spectacular soufflé quiche made using sake.
To read more about the Gekkeikan Masters' Cooking Competition, visit here.


60ml sake
50ml whole milk
2 large eggs
34g butter (salted)
34g plain flour
1/4 tsp salt
a few drops of lemon juice
3 tbsp sake
2-3 dried figs
3 tbsp pine nuts (toasted)
3 tbsp chopped chives
(for 2 small round tins, 10 cm (diameter) x 5cm (depth))


  1. Chop the dried figs into small cubes and soak in 3 tbsp of sake in a small bowl for over 30 minutes.
  2. Preheat the oven to 150 degrees.
  3. Scatter soaked fig cubes at the bottom of the tin with a baking sheet.
  4. Separate the eggs. Beat the egg yolk in a bowl with a whisk.
  5. Melt the butter in a hot bath and cool it for 5 minutes by leaving it at room temperature. When the butter has slightly cooled, trickle it down into the egg yolk. Mix well.
  6. Add plain flour and salt using a sieve and mix well.
  7. Warm the milk by placing a container into a hot water bath and add the milk into the yolk mixture. Add in the sake and chopped chives into the mixture. Make sure the no clumps form by whisking well.
  8. Whisk the egg whites well with a few drops of lemon juice until stiff peaks form. Add 1/3 of whisked egg whites into the yolk mixture. Combine gently with a whisk.
  9. Add in the rest of the whisked egg whites and mix lightly for a few seconds. No need to make the mixture completely smooth. It is best to leave some egg white bubbles floating around.
  10. Pour the mixture into the tin until half-full. Scatter the toasted pine nuts and pour the rest of the mixture into the tin.
  11. Place the tin on a deep-dish baking tray and pour hot water up to 1-2 cm in depth on a tray.
  12. Put the tray into the preheated oven. Cook for 20 minutes until a skewer test shows that the centre is cooked but slightly creamy. Then remove the tin from oven and cool. When it is room temperature, chill it in a refrigerator.
  13. Serve it with some salad.


-The most important part of this cooking is the way of mixing the yolk mixture and whisked egg whites. No need to mix completely. Actually some whisked egg whites floating around on the surface is the best condition.

-You may want to wrap up the bottom of tins with aluminium foil before putting it onto a baking tray in case water gets inside the tin.

Ingredients20160119 26781 1qjvetq