Not to toot my own horn, but I am really excited about this recipe. I don’t feel like I am a super creative person. I get inspired by Instagram, Pinterest and other chefs and try to take other people’s recipes and make them into recipes that I can share with Chef K.
I always wanted to try to make my own deviled eggs. While I was looking at typical recipes for deviled eggs, I noticed a lot of things could be subbed with Japanese ingredients. I ended up taking a lot of ingredients you might find in sushi bar and used them for this recipe.
I swapped out American mayo with Japanese mayo because it has sweeter flavor to it. Instead of the kick you get from mustard, I’m giving you that same kick with wasabi. From there, all these ideas of things I could add just came to me. I am pretty happy with how it all turned out because it’s my unique twist on a classic dish.
Keep your tobiko in your eggs, not the floor,
Your favorite alternative chefs, K & T
Japanese Deviled Eggs
Ingredients
- 6 eggs
- 4 tbsp Japanese mayo
- ½ tsp Wasabi
- 1 tbsp fish roe tobiko
- 1 sheet of nori
- Togarashi
- Salt and Pepper
- Chives optional garnish
Instructions
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Heat up your sous vide water bath to 90 degrees Celsius.
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Place eggs in water for 20 minutes, when done transfer to an ice bath for 30 minutes.
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Remove shell and cut eggs in half and scoop yolk out into a small bowl. Mix yolk with mayo and wasabi. Season to taste with salt, and pepper (remember your roe and nori are salty, so don’t use a lot of salt). Mix until you get a nice smooth creamy texture.
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Pipe egg yolk mixture into the center of the egg whites. Top with roe, a dash of togarashi and chives. Place on top of a ½ in by 2 in strip of nori.
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Serve immediately!