Century-Old Egg on Silken Tofu with Sichuanese Green Mustard Pickles, Sesame & Shichimi Pepper

Chinese century-old eggs, despite their name, are eggs preserved in a mixture of rice husks, clay and salt among other ingredients for about six months. The yolk becomes creamy and takes on a dark-green colour, while the white hardens into an amber-coloured jelly. Many people are wary of trying a century-old egg, as it looks quite odd, but I hope my Nikkei interpretation of this flavoursome dish will encourage you to experiment with a new ingredient. This is a rich dish and a small quantity