Step 1 of 4
Submerge eggs in a pot of water. Bring the liquid to a simmer, take it off the burner, and allow the eggs to sit in the heated water for 15 minutes. Afterward, take them out, rinse under cold water, and peel.
FANTASTIC!
I finally gathered all the ingredients for these, but while I enjoy both Japanese flavors and deviled eggs, this combination just didn't work for me. I think I’ll stick to the traditional mayo and mustard versions in the future. I'm happy I tested them, though, just to satisfy my curiosity. Also, if you plan to make these, put the panko on right before serving so it stays crisp.
I'm relieved I only tested this with 3 eggs. I found them quite bland despite the soy, wasabi, and vinegar. If I were to prepare them again, I would definitely add much more wasabi.