Easiest Way to Make Japanese Namazu Fish

Japanese Wasabi Deviled Eggs

Jishin namazu (earthquake catfish) habitat:

Recipe Summary Japanese Wasabi Deviled Eggs

A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Ingredients | Japanese Namazu Fish

8 eggs

⅓ cup mayonnaise

3 tablespoons minced green onions

2 teaspoons rice wine vinegar

1 ½ teaspoons wasabi paste

coarse salt

½ cup fresh pea shoots, or as needed

16 pickled ginger slices

Directions

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.

Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

You can also use watercress if pea shoots are not available.

Info | Japanese Namazu Fish

prep: 20 mins cook: 15 mins additional: 15 mins total: 50 mins Servings: 16 Yield: 16 deviled eggs

TAG : Japanese Wasabi Deviled Eggs

Appetizers and Snacks, 100+ Deviled Egg Recipes, Spicy Deviled Egg Recipes,