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Japanese Benny Recipe

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Japanese Benny image

 

This recipe for Japanese Benny, by , is from Mamma Wanda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena

Category:
Category:

Ingredients:  
Ingredients:  
Rice Muffins
1 cup water

1 cup sushi rice

2 Tbsp rice vinegar

Poached Eggs
3 cups water

cup white vinegar

4 eggs

Hollandaise Sauce
4 egg yolks

1 Tbsp lemon juice

cup unsalted butter, melted

1 pinch cayenne pepper

1 pinch salt

Soy Glaze (optional)
cup soy sauce

cup honey

2 Tbsp cornstarch

cup water

Assembly
Smoked salmon or salmon sashimi

1 green onion, thinly sliced

1 sheet nori, thinly sliced


Read more at www.foodnetwork.ca/recipe/the-japanese-benny/18710/#jB0ZU5qURL41hE1h.99

Directions:
Directions:
Rice Muffins
1. Boil water and add rice, cover and turn down to simmer until rice is cooked. When cooled add the rice vinegar and mix until rice is sticky.

2. Spray a muffin pan with non-stick spray. Fill molds half full with sticky rice and press down. This will mimic the shape of an English muffin. Set in fridge for 1-2 hours.

Poached Eggs
1. Bring water and vinegar to a boil, reduce heat to a simmer.

2. Crack each egg separately into a cup or bowl. Very gently add 1-2 eggs to the pot. Using a spoon gently stir in a circular motion to prevent the eggs from sticking to the pot.

3. After 2-4 minutes, the eggs should be done. Remove and place on paper towel. Repeat for remaining eggs.

Hollandaise Sauce
1. In a stainless steel bowl, vigorously whisk together the egg yolks and lemon juice until the mixture is thickened and doubles in volume. Place the bowl over a saucepan containing a small amount of simmering water (the water should not touch the bowl). Continue to whisk the egg/lemon rapidly. Dont let the eggs get too hot or they will scramble. Slowly drizzle the melted butter and continue to whisk until the sauce doubles in volume again.

2. Remove from heat and whisk in cayenne and salt. Set aside.

Soy Glaze (optional)
1. In a small saucepan over low heat, slowly bring the soy sauce and honey to a boil. Continue whisking as it heats up. In a small bowl mix together the cornstarch and water. Using a whisk slowly add to the saucepan until thick. Set aside to cool at room temperature.

Assembly
1. Preheat oven to 350F (175C).

2. Warm the rice muffins in oven for 5 minutes. Top each rice muffin a piece of smoked salmon (or salmon sashimi), and a poached egg. Add 2 tablespoons hollandaise sauce to each egg. Optionally drizzle with soy glaze. Garnish with slices of nori and green onion.

Personal Notes:
Personal Notes:
Your favourite breakfast with a little different. That you don't forget Hinako :)

 

 

 

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