INSTRUCTIONS

1. For the eggs, boil a medium pot of water. Once boiling, gently lower in eggs. Cook for 8 minutes. Drain, then immediately plunge into ice water.
2. Meanwhile, combine water with soy, vinegar, sugar, garlic, and ginger in a separate medium pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes. Remove from heat.
3. Peel eggs, then add to soy-mixture. Let cool, turning eggs halfway through, for 1 hour. Transfer eggs and all liquid to a 1-L wide mouth mason jar. Cover with lid and refrigerate, overnight, up to 4 days.
4. For the salad, using an immersion blender, blitz sunflower oil with sesame seeds, vinegar, sesame oil, soy, ginger, sugar, and salt until sesame seeds are cracked and mixture is emulsified.
5. Layer lettuce, edamame, radish, and cucumbers on a large platter. Drizzle over half of dressing. Remove 3 or 4 eggs from marinade, then slice each in half. Arrange overtop. Sprinkle with additional sesame seeds. Serve immediately with remaining dressing.