Description
These Asian Deviled Eggs, inspired by ramen-style miso eggs, combine marinated soy-based flavors with a creamy miso-mayo yolk filling, topped with vibrant Japanese seasonings for a unique and flavorful appetizer. The eggs are marinated for hours to develop deep umami flavors, then transformed into deviled eggs with a smooth, slightly sweet miso filling and garnished with shichimi togarashi, green onions, and other Japanese toppings.
Ingredients
Eggs and Marinade
- 12 large eggs (preferably at room temperature, about 2 oz / 57 g each)
- Salt (for salting the water)
- 1 cup soy sauce
- ½ cup dark soy sauce (or ketjap manis)
- ½ cup brown sugar (100 g)
- 1 cup mirin
- 1 ½ cups cold water
- 2 star anise
- 5 cardamom pods (optional)
- 3 tbsp whole black pepper (optional)
- 4 garlic cloves (optional)
- 1 inch ginger, sliced (optional)
- ½ tsp Chinese five spice (optional)
Egg Yolk 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)
Garnishes
- Shichimi togarashi
- Finely chopped green onions
- Furikake
- Ikura (salmon roe)
- Sesame seeds
Instructions
- Make the hard boiled eggs: Fill a large pot with water salted enough so that the water level covers the eggs by about an inch. The salted water prevents whites from leaking. Bring water to a boil, then remove from heat and gently lower in the eggs. Return pot to heat, cover and bring back to boil quickly, then reduce heat to simmer and cook for 11 minutes.
- Cool the eggs: Prepare a large bowl with ice water or cold running water. When time is up, transfer eggs into the cold water immediately to stop cooking. Let eggs cool completely.
- Peel the eggs: Peel eggs carefully under running water to avoid breakage. Set peeled eggs aside.
- Prepare the marinade: In a pot, mix soy sauce, dark soy sauce, brown sugar, mirin, and optional spices (star anise, cardamom, black pepper, garlic, ginger, Chinese five spice). Simmer covered for 5 minutes, then let infuse off heat for at least 20 minutes.
- Cool the marinade: Stir in cold water and allow the marinade to cool to room temperature or refrigerate to chill before use.
- Marinate the eggs: Place cooled marinade in a container and immerse the peeled eggs fully, using a plate to keep them submerged. Marinate for at least 8 hours and up to 24 hours, turning eggs occasionally for even flavor.
- Prepare the yolk filling: Remove eggs from marinade, cut in half lengthwise, and carefully scoop yolks into a bowl. Combine yolks with mayonnaise, miso, honey, and white pepper; adjust mayo and miso for desired creaminess and saltiness. Mix until smooth.
- Assemble deviled eggs: Sprinkle togarashi into egg white halves, optionally add a few drops of marinade for extra flavor. Pipe the yolk filling into the egg whites. Garnish with shichimi togarashi, green onions, furikake, sesame seeds, or ikura as desired.
- Store: Cover loosely with plastic wrap or store in an airtight container and refrigerate until ready to serve.
Notes
- Using room temperature eggs reduces cracking during boiling.
- Salting the boiling water helps keep egg whites intact if any cracks occur.
- Peeling under running water helps remove shells cleanly without damaging the whites.
- Adjust the miso amount carefully as too much can make the filling overly salty.
- Marinate the eggs for at least 8 hours to develop full flavor; overnight or up to 24 hours is best.
- Use a sharp knife and wipe blade between cuts for clean egg halves.
- The toppings can be varied to your taste, traditional Japanese seasonings like furikake and ikura add both flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
