This is pretty awesome and easy to make for a starter type dish. It has a long savory finish that stays on the tongue for a while.
Because it turns out a bit salty (MW found it so, and I thought it was ok), its probably better paired with some salad leaves (plus a little vinegrette) and probably some kind of nut (peanuts, pine nuts etc). Will try this for next time I entertain.
The egg white will turn slightly brown as some of the miso migrates into the white.
Make a hard boiled egg. I made mine with center slightly moist.
Peel and encase egg in miso.
Put in Fridge, and wait 4 hours.
Wash excess miso off and lightly dry the egg.
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