Ramen Deviled Eggs

yields 8 deviled eggs

  • 4 eggs
  • 1/2 C soy sauce
  • 1 t mirin
  • 3 T mayo
  • 1/2 t rice wine vinegar
  • 1/4 t brown miso
  • scallion thinly sliced
  • 1 jalapeño thinly sliced
  • rice masago, dried chili powder (togarashi, cayenne, or ancho) for finishing

Put all eggs in a saucepan, fill with water covering with eggs.  Bring eggs up to a rolling boil; remove from heat.  Allow eggs to sit in the hot water for 10 minutes; remove eggs from pan.  In a non-reactive bowl or quart container, combine soy sauce and mirin.  Peel hard boiled eggs and submerge in marinade.  Marinate eggs at least 24 hours.  Slice eggs in half, remove yolks and set aside.  To yolks, add mayo, rice wine vinegar, and miso.  Stir until completely combined.  

Plating:

Place all egg white halves cut-side up on serving platter.  Fill each half with yolk mixture; this can be done using a piping bag or two small spoons.  Sprinkle scallions on eggs.  Place one jalapeño slice in each yolk.  Dust eggs with a small amount of chili powder.  Finish eggs by sprinkling rice masago balls all over eggs.