Elle Jauffret

Writer ~ Fork Handler

A meal from NYXIA by Scott Reintgen

A meal from NYXIA by Scott Reintgen (vegetarian)

 […] and the scent of Moms’s herbal tea isn’t hanging in the air. […] He sets the orange in my open palm. […] “Higashi,” Katsu announces. “My last piece. It’s made with real wasanbon.” […] He’s standing at the buffet, back to us, picking through the deviled eggs.


Slice 3 hard-boiled eggs lengthwise. Carefully scoop out yolk. Place egg yolks in a small bowl and mash them with a fork. Add 1 tbsp mayonnaise + ½ tsp Dijon mustard + 1/8 tsp salt + 1/8 tsp pepper + 1 tsp sweet chili sauce. Mix until well combined. Fill egg whites with egg-yolk mixture. Lightly dust with paprika.


Mix ½ cup powdered sugar + ½ tsp matcha green tea powder until well blended. Add ¼ tsp water and stir well. The mixture should still be powdery (not wet but slightly “humid”). Press mixture into molds with your thumbs to exert the maximum pressure. Unmold the sweets and let them dry for 2-3 hours before serving.

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