Heat up your sous vide water bath to 90 degrees Celsius.

Place eggs in water for 20 minutes, when done transfer to an ice bath for 30 minutes.

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.

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.

Serve immediately!