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Ingredients
- 1/2 sac Mentaiko or Tarako salted roe, or 1/3 sac Bottagra
- 3 tablespoons cucumber, minced
- 2 tablespoons onion, minced
- 1 thick slice bread, (twice the thickness of a sandwich bread slice)
- 1 extremely fresh egg
Method
- Remove the mentaiko sac-skin. Put it on the side if you want to eat it, or else throw it away. Put half the mentaiko into a small bowl. Add the onion and cucumber. Mix together. If using Bottagra, use a microplane grater to separate the eggs or If chopping with a knife, mince very finely. Add 2/3 of Bottagra to the cucmbers and onions.
- Toast the bread, slightly darker than medium.
- Poach the egg. Learn from Amanda (and many other great tips too): http://food52.com/blog/3180_perfect_poached_eggs
- Place the hot toast on a plate and spread the cucumber onion mixture on the bread. If eating the mentaiko sac, put in the center. Place poached egg on the toast trying not to break the yolk (but if it breaks on the toast -not a disaster). Add the leftover mentaiko around the egg. Or sprinkle the remaining 1/3 of Bottagra over the egg.
- My cooking is low sodium-- we find the mentaiko is salty enough for us. If you need more, add a drop or two of soy sauce (not a drizzle).
- NOTES: I always use the raw onion because I like it, but spring onions or scallions are fine too. You can replace the cucumber with (non-vinegary) radish, turnip, or cucumber pickles.
