6 ea – Sauna Eggs
5g – Chinese Hot Mustard
42g – Kewpie Mayo
2g – Rice Vinegar
30g – Korean Pickles (finely chopped)
1 each – Scallion (finely chopped)
For sauna eggs: cook 6 eggs with 1 cup of water and a pinch of salt on high pressure in an instapot for 2 hours.
Cut Sauna Eggs long way in half, place yolks in a medium bowl and arrange egg whites on a dish.
Mash the yolks down with a spoon until they are smooth.
Add Mustard, Mayo, Vinegar and Pickles and mix until it becomes a paste-like consistency.
Put yolk mixture in a pastry piper or a plastic bag and cut off the tip.
Pipe the yolk mixture into emptied egg white halves.
Garnish with a sprinkle of Togarashi and chopped Scallions.