
Asian Nori Deviled Eggs
Recipe: Chef Paul Sletten | Abreo | Rockford, IL
Yield: 12 servings
Ingredients
- 6 large eggs, hard boiled, peeled
- 2 tbsp. rice wine vinegar, divided
- 2 tbsp. wasabi paste
- 1 tsp. ginger, chopped
- Salt to taste
- 1/4 cup soy sauce
- 2 tbsp. mustard seeds
- 1 tbsp. sugar
- 2 sheets nori
- 2 tbsp. togarashi spice mix
- Additional wasabi paste
- 1 tablespoon sweet soy sauce
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.