Make Easter brunch more interesting, or add Japanese style deviled eggs to your next party spread. They take a bit of planning ahead, but are so easy and so delicious.
This recipe for Japanese style deviled eggs is essentially just a Japanese marinated egg topped with a squirt of mayo, a squirt of Sriracha, and some toasted panko. The only hard part is planning ahead to marinate them. Other than that, they are actually less work than regular deviled eggs.
Japanese marinated soft boiled eggs (Ajitsuke Tomago) are what they use in Japanese ramen noodle bowls. For this recipe, I just made standard hard boiled eggs and marinated them with a marinade recipe that I found on SeriousEats.com.
- 1 cup water
- 1 cup sake
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sugar
- 6 eggs
Also needed: Mayonnaise, Sriracha sauce, and Panko (Japanese style bread crumbs)
If you’re not familiar with mirin, it is a sweet rice wine product used for cooking, and is pretty essential in Japanese cuisine. You can find it in the Asian foods section at the grocery store, usually near the rice vinegar.
Mix the liquid ingredients and the sugar and whisk the sugar until it is dissolved. Hard boil, cool, and peel the eggs and add them to the marinade. Cover eggs with a folded paper towel saturated in the marinade to help hold the eggs in the marinade, as they tend to bob to the surface and leave a side exposed. Marinate in the fridge overnight.
If you want to make more Japanese style deviled eggs, adjust the recipe above accordingly.
Once your eggs are marinated, pull them out, pat dry with a paper towel, and cut them in half. Squirt a little mayo and a little Sriracha sauce on the cut halves. I like to use Asian Kewpie mayo which you can find at most Asian grocery stores, it has a fine tip. Regular mayo works just as well.
Next, take the panko and spread it on a baking sheet and toast it for a few minutes. I do this in the toaster oven. If you don’t have a toaster oven, you can toast them in the regular oven on a high temperature as well. Keep an eye on them, they toast quickly.
Sprinkle the toasted Panko on top of the eggs, adding another delicious layer of crunchy toasty goodness. Your Japanese style deviled eggs are now ready to serve. If you make these for a party, use at least a dozen eggs. They will go quickly.