Ingredients
Eggs
- 12 large eggs (preferably at room temperature, about 2 oz / 57 g each)
- Salt (for salting the water)
Marinade
- 1 cup soy sauce
- ½ cup dark soy sauce (or ketjap manis)
- ½ cup brown sugar (100 g)
- 1 cup sweet rice vinegar
- ½ cup water
- 2 star anise
- 5 cardamom pods (optional)
- 3 tbsp whole black peppercorns (optional)
- 4 garlic cloves (optional)
- 1 inch ginger, sliced (optional)
- ½ tsp Chinese five spice (optional)
Miso Filling
- 3 – 4 tbsp white miso
- ¼ – ⅓ cup good quality mayonnaise
- ½ tbsp honey
- ½ tsp white pepper (optional, black pepper can be used)
Toppings
- Shichimi togarashi
- Finely chopped green onions
- Furikake
- Ikura (salmon roe)
- Sesame seeds
Instructions
- Making the hard boiled eggs: Generously fill a large pot with salted water, making sure the water covers the eggs by about one inch. Bring the water to a boil with the pot covered. Remove from heat, carefully lower the eggs into the water, and immediately return to heat. Cover and bring the water back to a boil within a minute. Once boiling, reduce heat to a simmer and cook for exactly 11 minutes. Meanwhile, prepare a bowl of ice water to cool the eggs. After 11 minutes, transfer eggs to the ice water to cool completely. Peel eggs under running water carefully without cracking, then place them in a bowl until ready.
- Preparing the marinade: In a pot, combine soy sauce, dark soy sauce, brown sugar, sweet rice vinegar, water, and optional spices (star anise, cardamom pods, black peppercorns, garlic cloves, ginger slices, Chinese five spice). Heat over medium heat and bring to a simmer. Cover and simmer for 5 minutes, then remove from heat to let spices infuse for at least 20 minutes. Cool marinade to room temperature or chill in the fridge before use. Do not remove spices.
- Marinating the eggs: Place marinade into a large container and fully submerge peeled eggs using a plate or saucer to keep them underwater. Marinate for 8 to 24 hours in the refrigerator, occasionally turning eggs for even flavor. Remove eggs from marinade and place on a plate.
- Preparing the miso filling: Cut each marinated egg in half lengthwise with a sharp, clean knife. Scoop out yolks into a bowl and set egg white halves aside. To the yolks, add about ¼ cup mayonnaise, 1 tablespoon white miso, honey, and white pepper. Mix until creamy and adjust mayonnaise and miso quantities for desired creaminess and flavor, ensuring it’s not too salty. Transfer filling to a pastry bag fitted with a star tip.
- Assembling the deviled eggs: Sprinkle shichimi togarashi generously inside each egg white half. Optionally add a few drops (less than ¼ tsp) of the soy sauce marinade. Pipe the miso yolk filling into each egg white half over the togarashi. Garnish with chosen toppings such as green onions, furikake, ikura, and sesame seeds. Cover loosely with plastic wrap or store in an airtight container in the refrigerator until serving.
Notes
- Use room temperature eggs to avoid cracking when boiling.
- Salt in the boiling water helps prevent egg whites from leaking if eggs crack.
- Adjust miso quantity carefully to avoid overpowering saltiness in the filling.
- Marinating time affects flavor intensity: 8 hours for mild, up to 24 hours for stronger flavor.
- Optional spices in the marinade enhance aroma and complexity but can be omitted for simplicity.
- Peeling under running water helps avoid damage to marinated eggs.
- Serve chilled for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
