Ronnie Bensimon, Executive Sous Chef of Broken Sound Club (Boca Raton, Fla.), says the inspiration for a recent recipe stemmed from a quote by author Michael Ruhlman: “In the kitchen, the egg is ultimately neither ingredient nor finished dish but rather a singularity with a thousand ends.”
The deviled ikura‘s true success with members, Bensimon says, comes from the culmination of cultures and flavors: the saltiness of the Ikura, the creaminess of the egg yolk and mayo, the umami from the shoyu, and the spiciness from the kimchi.
“I believe [this dish] showcases the creativity and innovation that can be achieved by combining different culinary traditions,” he says. “It also highlights the use of high-quality ingredients and the importance of balance in flavor profiles.”
He says the dish’s “clean presentation” cements it as an unforgettable culinary experience.