Eggs Japanese
1 teaspoon anchovy paste 1 cup cream sauce 1/2 teaspoon onion juice Salt and pepper 2 cups boiled rice Boil the eggs for fifteen minutes; remove the shells and cut them in halves lengthwise. Take out the yolks; mash them; mix with the sardines, minced; add the seasoning and return to the egg cavities. Place the rice in a mound on a heated platter; on it arrange the eggs; cover all with cream sauce; garnish with parsley and serve. 2 slices onion