Oriental egg with fried tuna, wasabi-mayonnaise, spinach

Tuna is called the steak of the fish varieties. This tasty, full-bodied flavour goes perfectly with creamy, marinated eggs. Marinating the eggs in oriental ingredients links the umami flavour with the fried pak choi. The creaminess of the mayonnaise complements the egg’s creaminess, and the spiciness of the wasabi adds a nice extra touch.

Bring the water, mirin and sake to a boil. Allow the mixture to
cool down a little. Soak the peeled eggs in the marinade for
2 to 3 hours. You can leave the marinade in the fridge for up to 24 hours.

Cut the pak choi into large pieces. Fry in olive oil until al dente.
Season with pepper and salt.

Fry the tuna (seasoned) on all sides over high heat.
Leave the tuna raw in the middle.

Briefly fry the spinach in some oil.
Season with pepper and salt.

Mix the mayonnaise with the wasabi.

Cut the egg in half and plate up your creation.