Directions

Soy marinated eggs

Make the soy-teriyaki marinade: In a bowl, whisk together the teriyaki sauce, the soy sauce, the

honey and 2-3 tablespoons fresh chopped ginger root. Whisk until honey is dissolved and all the

ingredients are combined. Add the juice of ½ to 1 whole lime. Taste to see how much lime to

add. The limejuice should ‘temper’ the sweetness of the honey and teriyaki sauces. Set aside ½

cup to marinate the salmon and put the rest in a container that will hold the 6 hard cooked

peeled eggs.

Hard-cook, peel and marinate the eggs: Bring a saucepan of water to a boil and slowly lower 6

large eggs into the boiling water with a (slotted) spoon. When the water returns to a boil, set

the timer for 7 minutes. Meanwhile make an ice bath in the sink in a bowl large enough to hold

the 6 eggs. When the timer goes off, drain the eggs and add them to the ice bath. Chill for 3-5

minutes or until the eggs are cold enough to handle. One-at-a-time, crack the eggs against the

side of the sink or the bowl. Roll the eggs as you crack them all over. (Don’t press too hard, you

don’t want to crush the eggs.) Start to peel the eggs at the ‘fatter’ end, there will be an airpocket

there that will make the peeling process easier to start. Put the eggs into the marinade

and let the eggs marinate, refrigerated, for at least four hours. Moisten a paper towel in the

marinade and press on the top of the eggs to help keep them submerged. Turn after a couple

of hours. You can leave the eggs in the marinade for 24-36 hours, but are ready to use after 4

hours.

Sauté the mushrooms:

Trim the bottoms and thick/tough/dry stems (if any) from the mushrooms. Cut in half if they

are large. Rinse in a strainer under cool running water. Shake dry and spread out on a towel to

air dry. Set them aside.

Warm 2 tablespoons of olive oil in a small sauté pan and add the shallots along with a pinch of

kosher salt. Add the butter. When the shallots seem translucent, add the garlic and continue

to cook until the garlic has softened. Add the mushrooms and stir to combine. Add another

pinch of salt. Reduce heat to low and cover the pan. Cook for 4-5 minutes or until mushrooms

are tender. Remove cover, taste and adjust seasoning. Add thyme if using and add a few twists

of the peppermill. Set pan aside.

Cook the scallions: Trim the scallions to about 8-inches in length. Remove the root ends, flush

to the ends of the whites. Wash and completely dry the scallions on a towel.

Rub a sheet pan with a teaspoon of olive oil. Lay the scallions out on the sheet pan and turn

over to lightly coat. Sprinkle with kosher salt. (Note: if you add too much oil, it may flare-up

and burn.) Lightly grill/char the scallions or hold the pan under the broiler for 3-4 minutes,

turning when one side is charred & blistered. Set sheet pan aside to cool.

Cook the salmon: Cut the salmon into four each, 4-ounce portions. Line a sheet pan or baking

dish with parchment paper. Lay the salmon out in the pan and spoon 1-2 tablespoons of the

reserved teriyaki-soy marinade over each piece. Let marinate for about 10 minutes while the

oven is pre-heating to 325 degrees F. Roast/bake the salmon for 10-12 minutes or more

depending on how cooked you like it. Remove pan from oven and squeeze the juice of ½ lime

over all the pieces. Set aside. Turn the oven off.

BUILD the BOWLS! Briefly warm four bowls in the turned-off oven and spoon a portion of

cooked rice or other grain/noodle into the bottom of each bowl. Lay a piece of fish on top of

the rice. Add some cooked shiitakes to each bowl and ‘twirl’ 2 grilled/broiled scallions on top of

each portion. Remove 4 eggs from the marinade and pat dry. Cut the eggs in half and add 2-egg

halves to each bowl. Drizzle with some more of the reserved soy-teriyaki marinade. Sprinkle

with toasted sesame seeds (optional) serve and enjoy!

Prep Time: 20 minutes

Cooking time: 20 minutes