DRUNKEN DEVILED EGGS WITH SRIRACHA MAYO

By á-32773

Ingredients

• 1½ cups water
• 1 (300 ml) bottle sake, about 1¼ cup
• 2 cups soy sauce
• 3/4 cup sugar
• 1/4 cup mirin
• 1/2 cup ice
• 12 eggs
• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 2 teaspoons lime juice
• 1 tablespoon Dijon mustard
• 1/4 cup crushed kettle-cooked potato chips
• 2 tablespoons minced chives
• 2 tablespoons furikake - (Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate).

Preparation

Step 1

1. Combine the water, sake, soy sauce, sugar and mirin in a sauce pan. Cook over low heat until the sugar is dissolved, about 5 minutes. Transfer to a heat-safe bowl and add ice to cool down.
2. Bring a large pot of water to boil. Use a slotted spoon or fine mesh strainer to gently lower eggs into the water. Reduce heat to medium and cook for 12 minutes, uncovered. Immediately drain and place in an ice bath to stop the cooking process. Then crack and peel the eggs.
3. Transfer peeled eggs to an airtight container. Pour cooled marinade over the eggs, cover with a lid and keep refrigerated for 12 to 24 hours.
4. After the eggs have marinated, drain and pat dry with a paper towel. Cut in half and transfer egg yolks to the bowl of a food processor. Add mayonnaise, Sriracha, lime juice and Dijon. Blend until smooth. (If you don’t have a food processor you can do this by hand with a large bowl and whisk.)
5. Evenly spoon yolk mixture back into egg white shells. Garnish with crushed potato chips, furikake and minced chives.