Japanese Wasabi Deviled Eggs Food

FURIKAKE DEVILLED EGGS

Steps:

• Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.
• Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.
• Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.

WASABI DEVILED EGGS

Steps:

• Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
• Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

JAPANESE DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
• Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
• Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

JAPANESE WASABI DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
• Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

WICKED WASABI DEVILED EGGS

Steps:

• Hard-boil eggs (about 10 to 15 minutes).
• After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
• Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
• Mash yolks with a fork.
• Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
• Fill egg halves with mixture.
• Sprinkle tops with paprika.
• Chill in refrigerator to let set.

CALIFORNIA ROLL DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
• In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
• Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
• Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".