Serves 4


  • 40 gr of peeled lotus flower sprouts
  • handful red shiso leaves
  • 3 egg yolks
  • soy sauce
  • 1 tablespoon lemon juice
  • 10 tablespoons brown butter
  • edible flowers
  • 400g vinegar
  • 500g sugar
  • 200g water


For the Lotus Flower Sprout:

  1. Place the lotus flower sprouts in a jar with the 500gr of sugar, 400gr vinegar and 200g of water.
  2. Let it marinate for 1 week with the jar hermetically closed

For the Spices Powder:

  1. Dry the Red Shiso and then shred it thinly with dried Soy Sauce, obtained via the dehydration of the liquid soy sauce
  2. Let it rest for a bit

For the Hollandaise Sauce:

  1. Whip the egg with the lemon juice, salt and brown butter.
  2. Cook over a water bath to make a classic Hollandaise Sauce
  3. Place the sauce in a siphon a leave it at ambient temperature.

To serve:

  1. Put the hollandaise sauce on a plate, place the marinated Lotus Flower Sprouts vertically in the sauce
  2. On the top of every lotus flower place some spice powder.
  3. Use the edible flowers for decoration on the plate.

Recipe courtesy of Terry Giacomello from Inkiostro Ristorante.
Terry Giacomello Chef Feature.