Asian Nori Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

Directions

Cut peeled eggs in half horizontally, scoop yolks into bowl.
For the yolks: 1 tablespoon rice wine vinegar, wasabi paste, ginger, salt and mix until smooth.
For mustard seed “caviar:” Combine soy sauce, mustard seeds, sugar and remaining 1 tablespoon rice wine vinegar. Let sit for 24 hours to create “caviar:”
Cut nori sheets into ½-inch strips and reserve for assembly.
To assemble: pipe egg yolk mix into whites, wrap nori strip around egg, secure with a little wasabi paste, sprinkle with togarashi, top with mustard seeds and drizzle with sweet soy sauce.