Oeufs Kewpie

• servings: SERVES 4 TO 6

Ingredients

6 large eggs

KEWPIE SAUCE

2 teaspoons fresh lemon juice

1 tablespoon rice wine vinegar

1 teaspoon white miso

½ cup Kewpie mayonnaise

1 tablespoon Dijon mustard

Kosher salt

Freshly ground black pepper

EVERYTHING ELSE

1 scallion, green part only, thinly sliced

1 tablespoon minced flat-leaf parsley, plus parsley leaves for garnish

1 teaspoon furikake

Salmon roe (optional)

Crusty baguette, sliced, for serving

Directions

Bring a medium saucepan of water to a gentle boil. Lower the eggs into the boiling water and cook for 9 minutes. Remove the eggs and immedi- ately plunge into a bowl of ice water to cool completely.

Meanwhile, make the Kewpie sauce. In a small bowl, whisk together the lemon juice, vinegar, and miso until the miso is fully dissolved. Add the mayonnaise, Dijon, a pinch of salt, and ¼ teaspoon pepper and whisk until smooth.

Peel the eggs and halve them, then place cut side down on a flat platter or plate. Drape each egg with some of the sauce, allowing the excess to pool on the platter. Garnish with the scallion, minced parsley, and furi- kake. Add a small spoonful of salmon roe atop each egg, if you like, then garnish with more parsley. Serve with baguette slices.

Notes

From Family Style pg. 2