Hot Wasabi Devilish Eggs
Ingredients
1 dozen large eggs (Use week old eggs as the shells come off easier)
2 cups soy sauce
1/2 cup sake
10 star anise pods
1/2 cup chopped spring onions (scallions)
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger
1/4 cup plus 1 tablespoon mayonnaise
1 Tbsp of your favourite hot sauce
3 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1/4 cup snipped chives
Pinch of Chinese five-spice powder
Method
- In a large saucepan, cover the eggs with cold water and bring to a boil.
- Boil for 1 minute.
- Cover the saucepan, remove from the heat and let stand for 10 minutes.
- Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger.
- Add 1 cup of water and bring to a boil.
- Transfer the mixture to a heatproof bowl and let cool completely.
- Drain the water from the large saucepan and shake the pan gently to crack the eggs.
- Cool the eggs slightly under cold running water, then peel them under running water.
- Add the eggs to the soy mixture.
- Cover with plastic wrap and refrigerate the eggs for at least 4 hours (overnight is better).
- Drain the eggs and rinse lightly to remove any bits of scallion or ginger.
- Pat dry.
- Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
- Gently pry the egg yolks into a medium bowl and mash with a fork.
- Stir the mayonnaise, Hot Sauce, Namida® Wasabi Paste and 3 tablespoons of the snipped chives into the mashed yolks.
- Transfer the mixture to a pastry bag fitted with a star or plain tip.
- Set the egg whites on a serving platter and pipe in the filling.
- Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.