Kombu Sour

Name: Kombu Sour
Cuisine: Japanese
Ingredients: 2 tbsp caster (superfine) sugar; 45 g dried kombu/kelp; 45 g dried kombu/kelp; 3½ tbsp sesame oil; 2 tbsp soy sauce; 30 ml (2 tbsp) Bols Genever; 30 ml (2 tbsp) Dassai Junmai Daiginjo Sake; juice of ½ lime; 1½ tbsp kombu liquid; 1 free-range egg white

Preparation info

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

A Pisco Sour is one of my favourite cocktails of all time: light, refreshing, and the egg white means I can happily have an extra one - it is high in protein, is it not?

Ingredients

1 free-range egg white
30 ml (2 tbsp) Bols Genever

Asia
Japan
Drinks
Vegetarian

Method

To make the kombu liquid, soak the kombu overnight in plenty of water, then drain and blend with the sesame oil, soy sauce and sugar. Decant into a sterilized bottle and keep for up to 1 month.

To mix the cocktail, place the egg white in a cocktail shaker, add the Bols Genever, sake, lime juice and kombu liquid, then shake well until the egg whites thicken. Add four ice cubes to the mix