Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.
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Rating: 3 stars
Not much wasabi flavor if you use the recipe measures so I added more wasabi and vinegar. Used a small piece of gari (sushi ginger) on top for additional flavor. A good base recipe but needs..."more" so I'll tinker with it to get more flavor. Just OK.
This was really good. I added a piece of pink ginger on top for garnish and it looked and tasted great.
Absolutely delicious. The recommendation to garnish with a dot of sriracha is excellent. Make extra of these - they will fly off the plate! Also important to note, I accidentally used "wasabi sauce" which is something more along the lines of a mayo or cream sauce - avoid this. Use the paste as recommended, it is much more potent.
These are AMAZING. And beautiful with the sprout topping. A bit hit at my party.
My sister has been making these for over 10 yrs now. After experimenting in her kitchen, she found them an unexpected hit. However, after boiling the eggs, she soaks them for over an hour in heavy soy sauce (double dark/double black), which gives the eggs a beautiful brown color on the outside. She then nestles pieces of pickled ginger in the yolk "holes" before piping in the wasabi egg yolk mixture. A dash of rice seasoning and a dot of Sriracha on the top finishes them off.
These eggs are a hit. When it says to use unseasoned rice vinegar, do it. The seasoned is too sweet.
We loved them
I can't imagine why I never tried this before, since I've used European horseradish in the past. But this recipe is a clear step up. I used three different garnishes for the three dozen I made--sprouts as recommended, soy seasoned sour cream with a cube of lemon drizzled avocado, and most popular, a light sprinkling of black caviar. I also used more wasabi than the recipe called for, two tablespoons of paste for 18 yolks. Warnings were issued.