A recipe for Japanese Inspired Eggs Benedict with onigiri and a wasabi hollandaise. That is what we are making today. I will show you a quick and painless way to make a classic hollandaise without the double boiler or low heat water bath. We are gonna make this hollandaise in the blender and you will not believe how easy it is.
1 Cup (16 tbs)
1 Tablespoon (Fresh wasabi used)
2 Medium (Japanese rice balls)
1 Medium (Grilled or broiled)
1 Teaspoon (For poaching the egg)
2 Teaspoon, chopped
1. Take a blender and add egg yolks, dijon mustard, lemon juice and sake and blend on low. To this mixture add fresh wasabi.
2. Meanwhile in a heated pan melt a cup of butter.
3. Turn the blender to high and gradually add in the butter to make an emulsion. The Hollandaise sauce is ready.
4. Take 2 molded Onigiri (in the shape of English muffins) and toast it lightly over a heated pan till golden brown.
5. In a pot of boiling with a little vinegar in it, poach a fresh egg.
6. Take the grilled or broiled salmon fillet and flake it out and place it on top of the Onigiri. Put the poached egg right on top of the salmon and then drizzle the prepared Hollandaise sauce over it.
7. Serve by sprinkling some chopped chives over the Japanese version of Eggs Benedict!