Snacks and sides

Japanese egg cups with miso dressing

Packed with crunch and flavour, these egg cups are infinitely versatile; serve as an entrée or a light lunch.
Two white plates with a boiled egg, halved, served on a lettuce cup and topped with miso dressing, thinly sliced scallions and wedges of breakfast radishes.

Photo: Con Poulos

Con Poulos

Perfect for a picnic, these protein packed salad cups are full of flavour and so easy to make. Half the fun of this recipe is in carefully selecting the perfect head of lettuce to produce the roundest cups for your eggs. Topped with a drizzle of miso dressing, this little salad will hit the spot as either a snack or a light lunch.


Spicy pickled cucumber
Miso dressing


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.
4.Place lettuce leaves on a large platter; top each with two shiso leaves, an egg half, radish and spicy pickled cucumber. Drizzle with miso dressing and scatter with spring onion, toasted nori and togarashi to serve.

Shiso leaves, togarashi and shiro miso are available from Japanese grocers.


Related stories