Flower and Egg Salad Rice with Kewpie Separated French Dressing

This cheerful salad rice is topped with flower-shaped ham and cheese, tender asparagus, and shredded egg, all flavored with Kewpie Separated French Dressing. Shaped in a bowl mold and garnished beautifully, it's ideal for special occasions or entertaining.

Ingredients (Serves 2, using a 15cm bowl)

• 400g cooked rice
• 1 bunch green asparagus (approx. 80g)
• 2 lettuce leaves (approx. 58g), shredded
• 2 slices sliced cheese (approx. 36g), cut with flower-shaped cutter
• 2 slices ham (approx. 30g), cut with flower-shaped cutter
• 3 tablespoons Kewpie Separated French Dressing
  
• Kewpie Mayonnaise, to taste
• 1/2 pack kinshi tamago (shredded egg, approx. 20g)

Instructions

1. Peel the bottom half of the asparagus with a peeler and cut in half. Wrap in damp paper towel, place in a heat-safe container, cover with plastic wrap, and microwave at 600W for about 1 minute. Let cool. Slice one stalk into 5 mm diagonal slices, and the rest into 1 cm rounds.
2. Shred the lettuce into 5 mm strips and soak in cold water. Drain well.
3. Use a flower-shaped cutter to punch out shapes from the sliced cheese and ham.
4. Mix the warm rice with the dressing, then stir in the 1 cm asparagus rounds and half of the kinshi tamago.
5. Line a bowl with plastic wrap, press in the rice mixture, and unmold onto a plate. Drizzle with mayonnaise and decorate with ham and cheese flowers.
6. Arrange shredded lettuce around the molded rice, and sprinkle with the remaining kinshi tamago and sliced asparagus.

Prep Time: 15 minutes

Calories: 651 kcal per serving

Sodium: 2.6 g per serving

Vegetable Intake: 69 g per serving

Tip: If you don't have a ring mold, use a cake pan or shape by hand with plastic wrap. For softer kinshi tamago, pour hot water over it before serving. Adjust microwave time as needed.