- 12 eggs
For the marinade:
- 1 cup light soy sauce
- ½ cup dark soy sauce
- 1 cup mirin
- ¼ cup packed brown sugar
- 5 garlic cloves, skins removed
- 2-inch piece of ginger, sliced
- 5 whole star anise
- 5 black peppercorns
- 3 cardamom pods
- 1½ cups cold water
For the filling:
- ¼ cup mayonnaise
- 1 tablespoon white miso paste
- 1 teaspoon chili flakes or powder
- ½ teaspoon black pepper
- Kosher salt
For the topping:
- Chili flakes or powder
- Chives, thinly sliced
- Black pepper
- Flaky sea salt
- Optional: salmon roe (if you’re feelin’ fancy!)
- For the eggs: Bring a medium pot of water to a boil, then cook eggs for 11-12 minutes until hard boiled. Transfer eggs to an ice bath to let cool, then peel.
- For the marinade: Add soy sauces, mirin, sugar, garlic, ginger, and remaining spices into a medium pot. Heat on low for 5 minutes and stir occasionally. Let marinade cool in the pot, then mix in cold water to dilute the mixture. Transfer marinade to an airtight container and then add peeled eggs. Cover and chill for at least 8 hours, or overnight.
- For the filling: Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, chili flakes, black pepper, and salt to taste. Whisk until the yolks have broken down and are silky and smooth. Transfer filling into a piping bag and fill each egg half (24) with the mixture.
- For the topping: Garnish deviled eggs with chili flakes, chives, black pepper, salt, and roe if using.
Marinade left in the fridge can be reused for a few weeks. Eggs can marinate up to 2 days before serving, and deviled eggs can be assembled 1 day before serving.