Miso-Ginger Fried Rice with Shrimp

To make the miso sauce, with a food processor running, drop the garlic through the feed tube and process until minced. Add the miso, mirin, sake, sugar and ginger and pulse to combine. With the processor running, slowly pour in the oil and pulse until smooth and creamy. Season to taste with white pepper. Set aside.

Bring a small saucepan of water to a boil over high heat. Fill a small bowl with ice and water. Gently add the eggs to the boiling water and cook for 5 minutes. Immediately transfer the eggs to the ice water and let stand until cool enough to handle. Carefully peel the eggs (the eggs will be very delicate and soft). Set aside.

Meanwhile, in a wok over high heat, warm 3 Tbs. of the oil. Add the yellow onion, reduce the heat to medium-high and cook, stirring occasionally, until the onion is tender and translucent, about 7 minutes. If it starts to burn, reduce the heat to medium. Season the shrimp very lightly with salt, add to the wok and cook over medium-high heat, stirring occasionally, until opaque, about 3 minutes. Transfer the onion and shrimp to a bowl.

Add the remaining 2 Tbs. oil to the wok and heat over high heat. Add the rice and cook, stirring occasionally, until heated through and starting to soften, about 2 minutes. Add the miso sauce, stirring to coat. Add the green onions and cook, stirring occasionally, until just wilted, about 1 minute. Return the onion and shrimp to the wok, toss to coat and cook until heated through, about 1 minute.

Divide the fried rice between 2 warmed bowls. Cut the eggs in half lengthwise. Top the rice with the egg halves and a handful of watercress. Season with a pinch of shichimi togarashi and serve immediately. Serves 2.

Williams Sonoma Test Kitchen