I love the rare occasions when I get to make a meal just for myself. It's an opportunity to eat what I like without having to make a balanced meal (like my occasional dinners of charcuterie and full-fat, creamy cheese); indulge my love for unpopular cuts of meat (especially innards); and experiment with ideas for dishes that sound good in my head but which aren't yet ready to make their debut in front of others. Every now and then, though, I just want comfort food and that's when I cook something like this dish.
The "four eggs" in this recipe are mentaiko (spicy cod roe), Chinese toasted shrimp roe, tobiko (flying fish) roe and poached chicken eggs.
Kewpie mayonnaise is from Japan and comes in squeeze bottles. It has a slightly sweet taste but isn't saccharine, like salad cream.
