Individual Portions
U.S. states are slowly opening up again and I’ve noticed that people are starting have small gatherings with family and friends. Even though the weather is getting warmer and we’re loosening restrictions, I think it’s still important to take precautions. So if you’re planning a small family gathering, I believe that individual portions are the way to go. That way, everyone isn’t touching the same serving spoon — they can take their piece and leave. These Japanese Deviled Eggs are a perfect appetizer to make that are served as individual portions.
Ironically, I never really ate deviled eggs at summer barbeques, but ya’ll know I love my eggs. I think deviled eggs are so cute and can be taken in so many different directions. There are recipes for avocado deviled eggs, southwestern deviled eggs, buffalo deviled eggs, and more! I decided to do Japanese Deviled Eggs mainly because my sister has jars of furikake available. As an Asian, I’m often influenced by Asian flavors and would like to experiment more with them.
How To Boil An Egg
About one year ago — when I first started my blog — I taught you how to make the perfect 7 Minute Egg. Now, I guess it’s only fair that I reveal my method for hard boiled eggs. This method ensures that you won’t get that ugly green ring around the yolk.
Some people suggest adding vinegar to the water because it helps to break down the shells, making it easier to peel the eggs. I’ve never had a big issue with peeling my eggs so we’re only going to use water and eggs.
- Fill a pot with cold water and place it onto the stove.
- Second, gently lower your eggs into the water to ensure the shells do not crack.
- Heat the pot over high heat and bring the water to a boil.
- Once the water has boiled, turn off the heat but leave the pot on the stove. Cover the pot with a lid and allow the eggs to sit in the hot water for 10 minutes.
- After 10 minutes, transfer the eggs into a bowl of ice water.
- Allow the eggs to chill completely. This should only take a few minutes.
- Remove the eggs from the ice water and peel.
Fusion
Now that you know how to boil an egg, lets get on to creating these Japanese Deviled Eggs! This is a simple recipe that doesn’t require a lot of ingredients. The only challenging part for some of you may be finding bonito flakes and furikake in the grocery stores. Luckily, LA is pretty diverse, so I was able to find Bonito Flakes at Whole Foods. And as you know, my sister already had furikake on hand. If you’re having trouble finding these ingredients, Amazon is the way to go!
- Nori Fume Furikake Rice Seasoning – 1.7 oz
“>Amazon Furikake Seasoning
As an Amazon Associate I earn from qualifying purchases
Once you have your cooled and peeled eggs, you’re going to slice them in half and remove the yolks. Transfer all the yolks into a bowl and mash them with a fork until there are no large clumps. Then mix in the mayo, sriracha, soy sauce and rice vinegar, furikake and salt. After the mixture has been combined, transfer it into a piping bag or ziploc bag. Cut off the tip or the tip of one of the corners of the ziploc bag and begin filling the egg halves. To finish it off, top the filled eggs with a sprinkling of bonito flakes, a drizzle of spicy mayo, sliced green onions, and furikake!
Bonito flakes (AKA Katsuobushi) are dried, fermented fish flakes. They are most commonly used to top Japanese dishes such as Takoyaki and Okonomiyaki. Not gonna lie, bonito flakes don’t smell that great. Just be prepared for a wave of fishiness to permeate the air around you. Despite the pungent smell, bonito flakes add flavor, movement, and height to the dish. When you place the flakes on top, they move and crinkle as if it’s living. I promise it’s not as creepy as I’m making it sound!
Keep your Guard Up!
Again, if you want to remain cautious while having a gathering, individual portions of food are a great way to go! These Japanese Deviled Eggs are one of many ideas, so try them out and let me know what you think! I think that coming up with dishes that can served or transformed into individual servings could be a fun challenge. Maybe make your gathering hour de vours themed!
So if you’re planning or attending a social distancing gathering, please remember to stay safe! I know it can be easy to let our guards down now that the weather is getting warmer and restrictions have lessened, but anything can happen during this uncertain time. As always, stay safe, love ya’ll, and I’ll talk to you in my next post!
Japanese Deviled Eggs
Ingredients
- 6 Large Eggs
- 1/4 cup + 2 tbsp Mayo (separated)
- 1/2 tsp Sriracha
- 1 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 1 1/2 tsp Furikake Seasoning (and more for garnish)
- 1/4 tsp Salt
- As Needed Bonito Flakes (for garnish)
- As Needed Sliced Green Onions (for garnish)
Instructions
- Fill a pot with cold water and gently place the eggs inside. Bring the water to a boil, leaving the pot uncovered. Once the water has boiled, turn off the heat and place the lid onto the pot. Allow the eggs to sit in the pot of hot water for 10 minutes.
- In the meantime, mix the 2 tbsp of mayo and the sriracha together in a small bowl. Add in a pinch of salt and mix to combine. Transfer the sauce into a piping bag or a ziploc bag and set it aside for later.
- Fill a bowl with ice and cold water. Transfer the boiled eggs into the bowl of ice water and allow the eggs to cool completely. This should only take a few minutes. Once the eggs have cooled, remove them from the water and peel off the shells. Slice the eggs in half and gently remove the yolks, placing them in a separate bowl.
- Mash the yolks with a fork until they have broken apart. Add in the remaining 1/4 cup of mayo and mix with a rubber spatula until the yolk and mayo have combined. Mix in the soy sauce, rice vinegar, furikake, and 1/4 tsp of salt. Transfer the filling into a piping bag with a circle tip. Alternatively, you can transfer the filling to a ziploc bag and cut off a small part of one of the corners.
- Pipe the filling into the cavity of the egg halves. Top the eggs with bonito flakes. Cut off a small part of the tip of the piping bag filled with the sriracha mayo. Drizzle the sriracha mayo over the eggs and bonito flakes. Finish garnishing the eggs with the sliced green onions and a sprinkling of furikake. Enjoy!
