Japanese Devine Eggs

Ingredients

• 6 large free range eggs
• 1/4 cup Kewpie Mayonnaise
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons white sesame seeds
• 1 teaspoon chopped Nori
• Pinch of sea salt
• Pinch of white sugar
• Flying fish roe, for garnish
• Green onions, for garnish
• Kewpie Sriracha mayonnaise

Method

1. Bring a saucepan of water to the boil and gently place in the eggs. Boil eggs for 8 minutes.
2. While the eggs cook, place the sesame seeds into a small pan and cook on medium heat, stirring continuously until seeds are golden in colour and fragrant.
3. Pour the toasted seeds into a small bowl. Chop a nori sheet up into tiny pieces and add to the small bowl. Add a pinch of sea salt and a pinch of white sugar. Mix to combine the ingredients.
4. Once the eggs are cooked, drain the water and rinse them under cool water. Peel the eggs and place on a flat board.
5. Using a sharp knife, cut the eggs in half lengthwise. Carefully remove the yolk from all eggs and place into a seperate small mixing bowl.
6. Mash the yolks with a fork, making sure all lumps have been removed.
7. Add the kewpie mayonnaise, soy sauce, rice vinegar and sesame seed mixture to the yolks and mix until well combined.
8. Transfer the yolk mixture into a piping bag and pipe the filling into the cavity of the egg halves.
9. Top the eggs with with a pinch of flying fish roe and garnish with chopped green onions. Drizzle with Kewpie sriracha mayonnaise.
10. Enjoy! These eggs are devine!

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE SRIRACHA FLV 300G
• OBAP - OBAP ROASTED SEAWEED