GARDEN STATE

p98

p101

p98

Japanese egg cups with miso dressing

MAKES 16 // PREP TIME 20 MINS // COOK 6 MINS

Packed with crunch and flavour, these egg cups are infinitely versatile; serve as an entrée or a light lunch.

8 eggs
16 large butter lettuce leaves
32 shiso leaves (see note)
4 baby French breakfast radishes, cut into wedges
2 spring onions, cut into julienne
1 sheet nori, toasted and finely chopped Togarashi (see note), to serve (optional)

SPICY PICKLED CUCUMBER

1 tbsp each yuzu juice, tamari and rice vinegar
2 tsp mirin
1 long green chilli, thinly sliced
3 baby cucumbers, thinly sliced into
rounds on a mandolin

MISO DRESSING

1 tbsp each shiro (white) miso paste (see note), sesame oil, maple syrup and rice vinegar
2 tsp finely grated ginger

1 For spicy pickled cucumber, combine yuzu, tamari, rice vinegar, mirin and chilli in a bowl. Add sliced cucumbers and set aside to lightly pickle (15 minutes).

2 For miso dressing, whisk ingredients in a bowl; season with pepper to taste.

3 Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled). Refresh in ice-water, then peel and halve lengthways.

Place lettuce leaves on a large platter; top each with