- Prep time 15 minutes
- Cook time 72 hours
- Serves 6 as a snack or side dish
This recipe comes from Dankura, a soba restaurant in Yamanaka. Straight miso is a more typical pickling medium for boiled eggs; cutting it with saké kasu makes the result less salty, more nuanced. I like to use a reddish-golden-brown awase miso (that means it’s made with soybean koji and rice koji) or inaka (country) miso—something with lots of umami and complexity, but not dark and overpowering. If your supermarket has only red and white miso, you can mix them—or just use whatever you have on hand.
Adapted from Water, Wood & Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town. —Hannah Kirshner
(1/4 cup) saké kasu paste
(1/4 cup) miso
Scallions, thinly sliced on a diagonal, for serving
- Fill a medium saucepan with enough water to cover the eggs (but don’t put them in yet), and bring to a boil. Using a spoon, lower the eggs one at a time into the boiling water. Adjust the heat as needed to keep the eggs at a simmer, not a full boil (you want to consistently see little bubbles, but not big ones), for 8 minutes. Immediately pour off the hot water and fill the pan with cold water two or three times, until it stays cool.
- Meanwhile, in a small bowl, mix together the saké kasu and miso to make a uniform paste.
- As soon as the eggs are cool enough to touch, crack each one all over and carefully peel it under cool water. Select the 6 nicest-looking eggs; the remaining one is a cook’s snack. (If you managed to peel them all perfectly, congratulations!)
- Tear off a piece of plastic wrap large enough to wrap one egg. In the center, spread a generous tablespoon of the kasu-miso mixture into a thin layer, so you can cover the whole outside of the egg. Place the egg in the middle of the paste, fold the plastic around the egg lengthwise, squishing around the paste so it completely enrobes the egg. Twist the ends of the plastic closed and set aside. Repeat with the remaining 5 eggs.
- Cure eggs in the refrigerator for 3 days (wrapped in paste and plastic, the eggs will keep for a long time, but the flavor is best within 3–5 days). Before serving, gently wipe off the paste as best you can (I do this with the plastic wrap or my fingers), saving the paste for another use (such as soup or marinade). Slice the eggs into quarters, and scatter a few slivers of sliced scallion on each piece.