Go Back

JAPANESE DEVILED EGGS

Print Recipe
Course Appetizer

Ingredients
  

  • Vegetable oil
  • 3 or 4 shiitake mushrooms
  • Salt and freshly ground black pepper
  • 1 teaspoon miso paste
  • 1 teaspoon rice vinegar
  • 10 fresh chive tips

Instructions
 

  • In a small sauté pan, heat a film of oil over high heat. Put the mushrooms in the pan and press them down with a spatula till they’re nicely browned, a couple minutes. Flip them and repeat.
  • Remove them to a cutting board, season with salt and pepper to taste, and then dice them. Combine the diced mushrooms with the remaining ingredients (except the chive tips) and stir till they’re uniformly mixed. Top each egg with some of the mixture. Garnish with two chive tips.