Tamago Sando With Beet Cured Salmon | TasteToronto

Ingredients

• 1 x 1.5 pound piece salmon, skin on and all pin bones removed (centre cut preferred)
• 1 teaspoon whole black peppercorns
• 2 teaspoons whole coriander seeds
• 2 whole juniper spice berries
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 1 lemon, zest only
• 1 large beet, coarsely grated
• 6 large eggs (4 for hard boiling, 2 for soft boiling)
• 1/3 cup Kewpie mayo
• 2 stalks scallions, sliced
• Kosher salt, as needed
• Fresh cracked black pepper, as needed
• 8 slices shokupan bread
• Furikake seasoning (optional)