Try furikake – a Japanese seasoning – in this easy retro canapé with a hint of wasabi and pickled ginger. The seasoning is traditionally sprinkled on rice
Prep:15 mins
Makes 12
6 large eggs2 spring onions, trimmed2 tbsp kewpie mayonnaise (available in Sainsbury’s, Waitrose and online) or salad cream2 tsp wasabi paste½ tsp sesame oil1 tbsp pickled sushi ginger, finely sliced, plus 1 tsp vinegar from the jar3 tbsp furikake (available online), plus a pinch
STEP 1Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.STEP 2Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.STEP 3Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.
