The Moody Cook:
Japanese Deviled Eggs

The Moody Cook:
Japanese Deviled Eggs

300 225

My love of cooking has become a serious hobby and in some case stress therapy. This past January, I was diagnosed with Hypertension and was put on medication. I decided I needed something to do that wasn’t related to music and my job as digital director. Cooking became that thing. For the last few months, I have been studying recipes, working on my technique, and reading various cookbooks and articles about culinary history. One of the projects I hope to work on is to make every recipe in one of the first African-American cookbooks later this summer.  It has been a relaxing and enlightening journey so far.  I also have been sharing some of  my creations with my co-workers.  They suggested I start a blog. I was reluctant at first, but here we are with my first post for ‘The Moody Cook’

What should be the first recipe I share with you? I thought it should be something easy, something that allows for creativity without any major commitment of time and energy. That dish is the iconic deviled egg. Though simple, the deviled egg allows for some major culinary creativity. On the internet you can find a plethora of variations on the classic deviled egg like this recipe for fried deviled eggs (http://www.jamesbeard.org/recipes/fried-deviled-eggs). Growing up, I always thought deviled eggs were southern creation. However, the creation of these rich egg treats dates back to ancient Rome (http://www.history.com/news/hungry-history/the-ancient-history-of-deviled-eggs). The term deviled actually came from the 1800’s, when it described spicy hot dishes or condiments.

This is my first post in my new cooking blog called The Moody Cook. I will be sharing recipes, photos, links, and videos.  In this inaugural post, I share my recipe for Japanese Deviled Eggs.  Enjoy.

Japanese Deviled Eggs

Ingredients:

Note: some of the amounts are approximate. You can adjust on based on your tastes.

1 dozen eggs (hard-boiled)
1/3 cup of mayonnaise (you can add more or less based on your tastes)
1 tablespoon of Wasabi Paste
1/2 tablespoon of 100% Wasabi Powder
2 teaspoons of Soy Sauce
1 teaspoon of Seasme Oil
3 tablespoons of Furikake (I used Katsuo Fum Furikake w/ Shaved Bonito)
3 teaspoons of rice vinegar

Preparation:

Hard-boil your eggs. New or fresh eggs are sometimes hard to peel. If you just purchased your eggs from the grocery store, use this technique to boil your egg. (http://www.instructables.com/id/Making-hard-boiled-eggs-with-FRESH-eggs/
)

Once the eggs are done, peel them and split them length-wise. Take out the yolk and place in a bowl.

Add all the ingredients and mix until smooth.

Take the mixture in putting in a plastic bag and cut a corner out of it. Squeez the mixture back into the white part of the eggs. You can also just spoon the mixture into the whites.

Sprinkle eggs with the Furikake as a garnish and then eat or refrigerate until ready to serve.

88Nine Radio Milwaukee