Excerpt from The Japanese Table – Small Plates for Simple Meals
1 tablespoon mayonnaise
½ teaspooon white sweet miso
2 tablespoons water
⅓ teaspoon dashi powder
1 tablespoon butter
2 slices of white bread
1 leaf of crispy lettuce
Start by mixing the mayonnaise with the miso and set aside.
Cut the crusts off the bread and rinse the salad in cold water. Set aside while you cook the egg.
Whisk together eggs, water and dashi powder in a bowl. Heat a frying pan (skillet) over a low heat, add the butter and leave it to melt, then pour in the egg mixture. Let the egg set a little, then push the edges in towards the middle and tilt the pan so that the liquid spreads evenly over the base of the pan. Repeat until the egg is almost set, then fold the sides gently towards the middle so that you get a squarish shape. Turn the omelette over and fry swiftly on the other side. Set aside on a plate.
Toast the bread lightly and spread the mayonnaise on both pieces of bread. Place the lettuce on the bread and put the egg in the middle. Cut in half and serve with a good cup of pour over coffee
If you buy mayonnaise I highly recommend the Japanese Kewpie. I can’t really explain why, but the flavour is really something different from your regular store-bought mayonnaise. You will want to put it on everything, I promise.
Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.