Japanese Deviled Eggs

Ingredients

• 6 eggs, boiled and cut in half
• 1/2 cup dark soy sauce
• 1 1/2 cups water
• 2 tbsp honey
• 1 scallion, chopped
• 2 cloves garlic
• 1 tbsp ginger, minced
• 3 tbsp kewpie mayo
• 1/2 tsp sesame oil
• 1/2 tsp mirin
• 1/2 tsp white miso paste
• salt and pepper to taste

For garnish:

• 4 nori sheets, finely chopped or processed
• Shichimi togarashi, for sprinkling

Directions

1. Bring a pot of water to a boil then put the eggs in. Boil for 10 minutes, then drain and place immediately into ice water to stop the cooking (this makes the shells easier to take off too!)
2. While the eggs cook, put the soy sauce, water, honey, scallion, garlic, and ginger into a pot. Bring up to a gentle boil, then allow to cool completely.
3. Peel the eggs then submerge in the cooled soy mixture for 2 hours in the fridge.
4. Remove the eggs, split in half then scoop the yolks into a bowl. Mix the yolks with the mayo, sesame oil, mirin, and miso.
5. Pipe the mixture evenly into each egg half, then top with a sprinkling of the finely crushed nori and some togarashi (or chili flake as an alternative) for garnish.
6. Enjoy!