Tamago Bolan (Peony Eggs)

Ingredients

• 5 eggs
• 1 small pink snapper (fish)
• miso
• pepper
• salt
• 1 head lettuce
• udo shoots
• toothpicks

Instructions

1. Boil five eggs hard and place in cold water.
2. Remove shells carefully without blemishing the whites.
3. Using thread—one end between your teeth, the other held between your fingers—cut off the top of each egg by drawing the thread through.
4. Remove the yolks from each egg white.
5. Boil the pink snapper in hot water for ten minutes, or steam for thirty minutes.
6. Remove all bones and fins from the cooked fish, then chop the fish finely.
7. Mix the chopped fish with finely mashed miso, pepper, and salt.
8. Chop the yolks daintily and fluffily, then mix them with the fish-miso mixture.
9. Fill each egg white with the fish-yolk mixture.
10. Carefully adjust, separate, wash, and reshape all the lettuce leaves back into a head.
11. Place the filled egg whites in the center of the lettuce head and arrange fine strips of udo shoots around it.
12. Hold the lettuce head together with toothpicks.