
Miso Devilled Eggs
Miso Devilled Eggs
- 1 hour
- Expert
- 3-4 Servings
Ingredients
- 6 eggs
- 2 tbsp Yutaka White Miso Paste
- 2 tbsp mayonnaise
- 1 tsp Yutaka Soy Sauce
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1 tsp Yutaka Mirin (optional)
- 1 tsp sriracha (plus extra for drizzling)
- 2 Yutaka Dried Winter Shiitake Mushrooms
- 1 spring onion
Directions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9 minutes.
- Cool under cold water, peel, and slice in half lengthwise.
- Scoop the yolks into a bowl and set the whites aside. Mash the yolks with miso paste, mayonnaise, soy sauce, rice vinegar, sesame oil, sriracha, and mirin (if using) until smooth. Adjust seasoning to taste.
- Soak the dried shiitake mushrooms in warm water for 15 minutes or until softened. Drain, pat dry and finely slice.
- Finely chop the spring onion and set aside for garnish.
- Fill the egg white halves with the yolk mixture using a spoon or piping bag.
- Heat a small, dry pan over medium heat. Lightly toast the sliced shiitake mushrooms for 1-2 minutes until crisp.
- Top the devilled eggs with toasted mushrooms, a sprinkle of spring onion, and a light drizzle of sriracha for added heat. Serve immediately or refrigerate until ready to serve.
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