Japanese Autumn Greens with Soft Egg and Sesame

Bring a pot of water to a gentle boil and carefully lower the eggs in with a slotted spoon. Cook for exactly 6.5 minutes for a jammy, custard-like yolk. Transfer immediately to an ice bath for 5 minutes, then peel gently and halve lengthwise.

In a small bowl, whisk together the white miso paste, sesame oil, rice vinegar, and mirin until completely smooth. Finely mince the shallot and stir it in. Season with a pinch of salt and black pepper. The dressing should be savory-sweet with a nutty depth.

Wash the spinach and mizuna thoroughly and spin dry. If the spinach leaves are large, roughly tear them. Combine the greens in a wide serving bowl, keeping them light and airy rather than packed tightly.

Core the pears and apples and slice them into thin, delicate wedges about 2mm thick. A mandoline works well for uniformity. Toss the slices with a tiny splash of rice vinegar to prevent browning and preserve their crisp texture.

Arrange the mixed greens as a base and fan the thin pear and apple slices across the top in an alternating pattern. Nestle the soft-boiled egg halves into the salad with the yolks facing up. Drizzle the miso dressing generously over everything.

Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Scatter them over the assembled salad for a warm, nutty crunch. Serve immediately while the egg yolks are still creamy.