Whisk eggs over a double boiler until it doubles in volume. Slowly add the melted butter until it is fully emulsified. Add miso and Kikkoman Sriracha and whisk until smooth.
Remove avocado flesh from shell and cut into medium cubes. Mix in corn, lime juice, and salt.
Cut tuna into medium dice. Mix all ingredients together.
Pickled Red Onion
Whisk warm water and sugar together until the liquid starts to become translucent. Whisk in Kikkoman rice wine vinegar. Pickle red onions for a minimum of 2 hours.
Slice breakfast radish lengthwise. Thin slice kumquat rings and place in dehydrator or oven over night.
On grilled bread, spread the avocado mix, then the Tuna Mix. Spoon the egg sauce on top and brulee with a torch. Garnish with cilantro, parsley, breakfast radish, dehydrated kumquat and togarashi.
Recipe created by Chef Harold Jurado