1 dozen large eggs

2 cups soy sauce

½ cup sake

10 star anise pods

½ cup chopped scallions

¼ cup sugar

¼ cup coarsely grated peeled fresh ginger

¼ cup plus 1 tablespoon mayonnaise

1 tablespoon Sriracha

2-1/4 teaspoons wasabi paste

¼ cup snipped chives

a pinch of Chinese five spice powder


1.  In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute.  Cover the saucepan, remove from the heat and let stand for 10 minutes.

2.  Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger.  Add 1 cup of water and bring to a boil.  Transfer the mixture to heatproof bowl and let cool completely.

3.  Drain the water from the large saucepan and shake the pan gently to crack the eggs.  Cool the eggs slightly under cold running water, then peel them under running water.  Add the eggs to the soy mixture.  Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

4.  Drain the eggs and rinse lightly to remove any bits of scallion or ginger and pat dry.  Using a slightly moistened, thin, sharp knife, cut the eggs in half lengthwise.  Gently pry the egg yolks in to a medium bowl and mash with a fork.  Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks.  Transfer the mixture to a pastry bag fitted with a star or plan tip.  Set the egg whites on a serving platter and pipe in the filling.  Sprinkle the deviled eggs with the remaining tablespoon of chives and the Chinese five spice powder and serve.

NOTE:  The deviled eggs can be refrigerated overnight.  Garnish with the snipped chives and Chinese five spice powder just before serving.

adapted from Joanne Chang, Food and Wine Magazine

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