1 cup soy sauce
1/2 cup mirin
3 star anise
2 tbsp finely grated ginger
1 dozen large eggs
¼ cup whole egg mayonnaise
¼ cup fried shallots
chilli flakes for dusting (optional)
3 tbsp finely chopped chives or spring onion (scallions)
In a saucepan, combine the soy sauce, mirin, star anise, ginger and 1 cup of water. Bring to a boil. Simmer for 3-4 minutes to let the flavours infuse and transfer to a heat proof bowl. Cool completely in the fridge.
In a large saucepan, cover the eggs with room temperature water and bring to the boil, stirring every so often in the one direction so that the egg yolks should centre inside the shell. Once the water is boiling, turn the heat off and put the lid on the saucepan. Leave it on the hotplate for 10 minutes.
Transfer the eggs to a large bowl of cold water. Crack the eggs and peel (try to start at the bottom end of the egg where there is usually an air pocket). Place peeled eggs and the cooled soy sauce mixture into a bowl or zip lock bag and refrigerate for 4 hours.
Drain the eggs. Use a slightly moistened thin, sharp knife to cut the eggs in half lengthwise. Use a teaspoon to scoop the egg yolks into a bowl. Add the mayonnaise and coconut sriracha. Mash with a fork and then use a blender to get a really smooth texture. Spoon the egg yolk mixture into the egg white halves. Top with chilli flakes, fried shallots and chives.