Start by soft boiling eggs. Bring pot of water to boil, then drop to simmer and add eggs. Simmer for 5½ minutes. Remove from heat, set aside until warm to touch, then peel.

Bring oil to 350° F in pot, cut wonton wrappers into ¼-inch strips, and fry into a golden-brown frizzle.

In a mixing bowl, add kale, spinach, arugula, carrots, peanuts, shitake and peanut dressing, season with salt and crushed pepper to taste.

To plate, add salad to center of bowl and create a small “nest” in center; place warm soft-boiled egg in nest. Season egg with touch of togarashi, salt and red pepper flakes; sprinkle crispy wontons around the salad. Serve immediately.

Combine all ingredients in blender and process until smooth.