Separate the white and yolk of a hard-boiled egg. Cut the eggwhite into thin slices, and break the yolk into pieces. Cut an apple into small slices and dip them into salt water.

Mix the sliced eggwhite and apples with mayonnaise, and sprinkle the pieces of yolk on top.

The white and yellow colors are brilliant, and it tastes wonderful as well. The knack to making this dish is to use mayonnaise that is not too sour and to make the salt water quite salty.

Once when I was served a very small portion of this salad in a restaurant, I asked the chef what the knack to making it was. He generously answered my questions, and since then, it's been a most popular salad at my house.

As I tried making it
Since it is a salad, I thought it would be better to make a fairly large amount and serve in a bowl. That will require a bit of volume. So cut the apple into eight pieces first and then slice each piece into smaller pieces five millimeters thick. The egg white should also be cut roughly into pieces of the same size. Do not peel it because it looks bright with the red color. Put the egg yolk through a strainer and sprinkle it on top without mixing it with the rest of the ingredients, then it will look quite colorful and befitting of the name rape blossoms. Of course, it should be mixed when you eat.

Bowl: by Toshikazu Hashimoto
From Shiki no Aji (April 1993)

Translated by Maiko Noda