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Recipe Detail Page
Miso-Scallion Biscuits & Japanese-Style Egg Salad
Early Summer 2023
Japanese egg salad is a creamier version of the one you might have grown up with. This characteristic texture is achieved by blending the yolks into the mayo before folding in the whites. It is typically sandwiched between two slices of milk bread, but here we’ve opted for a savoury miso-scallion biscuit. Make both in advance for an easy lunch option.
Serves 6 to 8
MISO-SCALLION BISCUITS
1/3 cup (80 mL) white miso
1 cup (250 mL) shaken buttermilk
3 1/4 cups (810 mL) all-purpose flour, plus more for flouring surface
1 tbsp (15 mL) baking powder
1 tsp (5 mL) coarsely ground black pepper
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) cold unsalted butter, cut into 1/2-inch (1-cm) cubes
4 scallions, thinly sliced
JAPANESE-STYLE EGG SALAD
1 tbsp (15 mL) white vinegar
12 large eggs
1/2 cup (125 mL) mayonnaise, preferably Kewpie
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
Shichimi togarashi (Japanese spice mixture) and thinly sliced scallions to serve (optional)
1. For the biscuits, place rack in centre of oven and preheat to 400°F (204°C). Line a large rimmed baking sheet with parchment.
2. Place miso in a medium bowl. Whisk in half the buttermilk, 1 tbsp (15 mL) at a time, until smooth. Add remaining buttermilk then stir to blend. Reserve 2 tbsp (30 mL) buttermilk mixture for brushing biscuits.
3. Whisk flour, baking powder, pepper, garlic powder, baking soda and salt in a large bowl. Add butter, then, using your fingers, press each cube into the flour-mixture until no pieces larger than a pea remain. Add scallions, tossing with your hands to combine.
4. Make a well in centre of flour mixture. Pour in buttermilk mixture then stir with a spatula until shaggy. Knead a few times in bowl to bring dough together. Transfer to a lightly floured work surface. Pat or roll into an 8 x 8-inch (20 x 20-cm) square. Using a bench scraper or a knife, cut into 4 squares. Stack squares on top of each other, then pat down and roll dough into another 8 x 8-inch (20 x 20-cm) sqaure. Repeat cutting and stacking process one more time, then roll dough into a 9 x 12-inch (23 x 30-cm) rectangle. Cut dough into a 3 x 4 grid to make 12 3-inch (8-cm) squares. Lightly trim edges.
5. Arrange biscuits evenly on prepared baking sheet. Transfer to freezer to chill for 10 minutes. Brush with reserved buttermilk mixture (you may not need all of it). Bake on middle rack until tops are dark golden-brown, about 20 minutes. Remove from oven and transfer to a wire rack to cool. (When fully cooled, biscuits will keep in an airtight container at room temperature for up to 3 days. Warm briefly in a microwave or oven before serving.)
6. For the egg salad, bring a large pot of water to a boil over medium-high heat. Stir in vinegar then slowly lower in eggs with a slotted spoon. Cook, adjusting heat to maintain a gentle simmer, until eggs are hard-boiled, 12 minutes. Using slotted spoon, quickly transfer eggs to a large bowl of ice water. Cool 5 minutes.
7. Drain, peel and halve eggs. Scoop out yolks and transfer to a medium bowl. Set whites aside. Using a fork, smash yolks into a rough paste. Stir in mayonnaise, sugar and salt until well combined. Finely chop egg whites then add to bowl with yolks. Stir until whites are evenly coated. (Egg salad will keep, covered and refrigerated, for up to 3 days.)
8. Serve egg salad and biscuits family-style or assemble sandwiches by splitting each biscuit in half and topping with 1/4 cup (60 mL) egg salad. Sprinkle with shichimi togarashi and scallions, if desired.
Serves 6 to 8
