Japanese smoked salmon Benedict with Kewpie hollandaise, wasabi and furikake

Whisk Kewpie into a little melted butter until smooth; add lemon juice, a teaspoon of white miso, a little soy sauce, a little white pepper and a tiny pinch of cayenne; thin with a little warm water if needed and warm before serving.

Spread Kewpie edge to edge on a piece of brioche and toast it face down on the flat top.

Bring water to a gentle simmer with a little white vinegar; crack the egg into a small bowl first.

Swirl the water, slip the egg in and poach about three minutes; check with a mesh lifter and return it about a minute and a half more for a set white and runny yolk.

Mix wasabi paste with about a tablespoon of warm water.

Drain the egg on a paper towel.

Brush the bread with wasabi, top with plenty of smoked salmon, the poached egg, the hollandaise and furikake.