Salmon Benedict

Kewpie Shortcut Hollandaise

1. Whisk Kewpie and butter together until smooth
2. Add lemon, miso, soy, cayenne, pepper and whisk again until incorporatedand glossy
3. Add warm water a little at a time until spoon-able or pourable, your call
4. Keep warm, not hot. If it thickens too much, loosen with ateaspoon of warm water
5. It should coat the back of a spoon and slowly drip

Benedict

1. Bring a saucepan of water to a gentle simmer, and add the vinegar,stir
2. Crack each egg into a small bowl
3. Stir water gently to create a mild vortex, then gently slipthe egg in and cook 2 1/2 to 3 minutes - you want the whites to be set, and theyolk runny
4. Remove to paper towel-lined plate
5. Spread mayo on only one side of the bread, cook in anon-stick pan until golden, then flip and repeat
6. Mix wasabi with warm water to thin slightly, then lightly brush a whisper of the wasabi mixture onto the toast
7. Layer smoked salmon generously, place poached egg on thesalmon, spoon warm Kewpie hollandaise over the top - finish with furikake and afew scallions