Chinese-style salad with shirasu

Dip the komatsuna in hot water briefly, then squeeze out the water in a colander and chop finely. Wrap in kitchen paper and squeeze to remove all the water

Put the komatsuna and [A] in a bowl, mix, and use a ring mold to arrange the mixture on a plate in a circular shape. It's a good idea to make a well in the center

Place the shirasu on top, then top with shredded white onions and ginger

Make the egg yolk sauce. Steam the eggs for 2-3 minutes until the surface is just solidified, then mix the egg yolks, sesame oil, and soy sauce to make the sauce

Pour the fragrant oil heated in a frying pan and egg yolk sauce over the dish, then top with shiso flowers and Japanese peppercorns