Japaneseegg
sandwiches
SERVES4-6// PREPTIME 25 MINS
// COOK8 MINS(PLUSCOOLING,CHILLING)Inspiredbya Japanese-style
devilledeggfromProvenance
inBeechworth,Victoria,these
fingersandwichesareidealfor
picnics.Theflavourimproves
if youmakethefillinga day
aheadastheyuzukosho
infuses the mixture.12 slicessoftwhitesandwich
bread,crustsremoved
JAPANESEEGGFILLING
10 eggs,atroomtemperature
80 gmJapanesemayonnaise
2 tbsptroutroe
1 tbspyuzukosho(seenote)1 Forfilling,boileggs
untilmedium-hardboiled
(8minutes).Drain,then
refreshundercoldrunning
water. Leaveincoldwaterto
coolcompletely,thenpeeland
coarselychop.Addtoa bowl
withremainingingredients
andstirtocombine.Season
totaste(youmaynotneedto
seasonasthemayonnaise,
troutroeandyuzukosho
addplentyofseasoning)
andrefrigerateuntilrequired.
2 Toserve,tophalfofthe
breadsliceswitheggmixture,
thensandwichwithremaining
slices.Cuteachintothreefinger
sandwiches,thenplaceina
portablecontainer,covered
withslightlydamppapertowel
andrefrigerateuntilrequired.
NoteYuzukoshois available
from Japanese grocers.➤Sandwiches& soup
All props stylist’s own.