Akuma Eggs

These fusion-style Deviled Eggs add sweet, heat, and texture to the traditional recipe. Add a little crunch in the form of Furikake and you’ve got something that will blow your tastebuds away! The hardest part will be waiting a minimum of 3 hours or up to 3 days for the eggs to take on the Soy and Mirin mixture and become the delicious seasoned ramen eggs.

Watch the recipe video here!

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Prep time: About 15 minutes

Active time: 15 minutes | Inactive time: 12 hours

Total time: 12 hours and 30 minutes

Servings: makes 12 Akuma eggs

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Seasoned Eggs Ingredients

• 6 large eggs

• 6 Tbsp Japanese soy sauce

• 6 Tbsp Mirin

• 6-12 Tbsp of water

Akuma Eggs Ingredients

• 6 seasoned eggs (see above)

• 4 Tbsp Kewpie Mayo (Japanese mayo)

• 1 tsp of Wasabi

• 1 tsp Chinese black vinegar

• ½ tsp ginger powder

• ¼ tsp Chinese white pepper

• Salt and pepper to taste

• Furikake for garnish

• Shichimi Togarashi for garnish

Making the Hard Boiled Eggs

1. Place eggs in a saucepan and cover with an extra inch of water

2. Add a tsp of vinegar and a pinch of salt to the water

3. Bring to a rolling boil

4. Turn off the heat, leaving the pan where it is, and cover for 10-12 minutes

5. Add to a bowl of ice water to stop from cooking

6. Crack and peel

(Optional) Making the Hard Boiled Eggs using an Instant Pot

1. Place 1 cup of cold water into the instant pot

2. Place the trivet in the pot and add the eggs on top. Make sure to separate the eggs so they don’t knock against each other while cooking.

3. Cook the eggs on high pressure for 8 minutes.

4. Once the instant pot finishes, quick release the pressure valve (carefully, as the steam coming out of the valve will be hot!)

5. Remove the eggs from the instant pot and add to a bowl of ice water to stop from cooking. Let rest and cool for 5 minutes.

6. Crack and peel

Making the Seasoned Eggs

1. Place the hardboiled eggs in a bag or container and add Soy Sauce, Mirin, and Water to cover

2. Let sit overnight, rotating the eggs in the liquid every so often

Making the Akuma Eggs

1. Slice eggs in half and scoop out the egg yolk

2. Combine egg yolks with Kewpie, Wasabi, Chinese Black Vinegar, Ginger, Chinese white pepper, Salt, and Pepper. Mix well until creamy.

3. Place egg yolk mixture in Piping Bag or Ziplock bag (cut off a bottom corner after adding the mixture) and squeeze into the hardboiled egg whites

4. Sprinkle Shichimi Togarashi and Furikake on top as a garnish