and Hors doeuvres
from Mirea Ellis
16 or more, according to how much filling you use in each
prepare egg yolks
pressure cooker or heavy pot with lid
on the linked ingredients to purchase from KushiStore.com
lb Lotus seeds (about 65 seeds)
4 teaspoons Eden
brand yellow mustard
tablespoons dill pickle juice (used organic un-pasteurized if you can find it.)
tablespoon rice syrup
tablespoons rice vinegar
tablespoons very finely minced raw onion (from excess pieces of onions in the
egg white recipe below)
1 teaspoon paprika
lotus seed for at least 6 hours.
soaking water, strain seeds and place in a bowl.
for and remove green sprouts inside the seeds. (The sprouts are extremely bitter
and will interfere with the taste and color of the final product.) To check
for sprouts, pull seeds a bit apart at the slit on the dark end of the seed
and look inside. You will only have to pull a seed completely apart if you see
a sprout, in order to remove it. This de-sprouting procedure takes about
lotus seeds and soaking water in a pressure cooker, adding water if necessary
to make water level 1 inch higher than the seeds. Bring to pressure and
cook for 1/2 hour. Or you can boil the seeds in a regular pot for about
an hour, until very soft, adding water as necessary to keep the seeds covered.
If you are using the boiling method, keep the lid a bit tilted off the pot
so the liquid does not foam over.
the seeds are cooking, prepare egg whites (see the section below)
the seeds are done cooking, remove the seeds from cooking liquid with a strainer
or colander and place in a bowl to cool, making sure you dont have
any of the cooking liquid with the seeds. Retain the cooking liquid for
use in another dish, it makes a nice soup or gravy stock.
seeds are cool enough, place in a food processor with all other above ingredients
except the minced onions and paprika. Blend until smooth. Adjust seasonings to
from food processor and stir in minced raw onion from the egg white
prepare Egg whites
steamer pot (or regular pot with lid that you can use a steamer basket in)
small, sharp tipped knife, like a paring knife.
broader tipped butter type knife
small to medium size onions. The size of each onion is ideally about 1/2 inch
wider than an egg. If you can only find larger onions, you can always use
them and make them smaller by removing some outer layers until they are
the right size.
water to a boil in the steamer pan
onion skin, trying to keep ends as intact as possible, then cut in half lengthwise
need to make a hollow in each half onion by scooping out some of the middle of
the onion as follows:
the thin point knife, cut two lines on the flat side of an onion piece, each about
1 half inch or less an end, and not cutting through the outside few
layers or going all the way through. (You want to have enough layers
left to hold the round shape well after they have been steamed. Do the same cut
on the other end.)
Using the wider tipped knife, carefully
pry the inside section out. Once you get the feel of this it goes pretty
Reserve the scooped out part and mince 1/4 cup for
the egg yolk recipe. Additional left over onion can be
used in any other recipe.
After you have prepared 3 onions, place the
six onion halves flat side down on the steamer pan and steam for about 15
minutes. If you have a large steamer pan you can place more than 6 at one time,
but only place one layer of onions at one time. Piling them up on top of
each other will distort the shape of the lower ones. Remove onions as they
are done steaming to a plate, still keeping them flat side down as they are cooling.
Continue preparing and steaming the onions until they are all done. While the
onions are finishing steaming, very finely mince some of the onion layers
you pried out, until you have 2 tablespoons minced onions. Left over onion
layers can be used in other dishes.
a round tablespoon, scoop a rounded spoonful of the lotus seed mixture into one
of the onion hollows, adding more if necessary to fill the hollow. Try and
keep the filling in the hollow and not get on the edges of the onion layers.
If some does get on the edge just wipe off. Put on a plate and repeat until all
the traditional look with paprika, put about 1/2 teaspoon paprika in a very fine
mesh sieve (like a small sieve style tea strainer), hold above one of the
eggs, and tap the side of the sieve lightly so a light dusting falls
on the filling. Repeat with the rest, adding more paprika to the sieve if necessary.
you are not serving within a couple of hours, place the deviled eggs
in a tightly covered dish and place in the refrigerator. You can take them
out of the refrigerator about an hour prior to serving so they are not too
cold. They will keep in the refrigerator for a couple of days.
by Michio Kushi
All rights reserved. This material constitutes a complete work
copyrighted under United States law and international treaty by Michio Kushi.
No part of the material presented here may be reproduced or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of Michio Kushi. No alteration is permitted without
the express written consent of Michio Kushi.
Any work credited by Michio
Kushi to another is solely the work of that other author who retains exclusive
ownership of the content of their work and copyright in their work except where
specifically noted. Such references are used with permission of their authors
except in the case of works created by the Government of the United States which
are in the Public Domain. No affiliation with or ownership by any other organization,
including any regulatory entity, such as the Department of Agriculture of the
United States of America is expressed or implied.