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Deviled Eggs: 3 Ways


6 eggs
2 cups Kikkoman® Less Sodium Soy Sauce
1 ½ cups Kikkoman® Kotteri Mirin
½ cup Kikkoman® Rice Vinegar

Japanese Variation
1 Tablespoon mayonnaise
1 teaspoon mustard
¼ teaspoon white pepper
½ teaspoon yuzu kosho
Garnish: green furikake

Korean Variation
1 Tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon gochujang
1 Tablespoon kimchi, drained and minced
Garnish: black sesame seeds & minced kimchi

Thai Variation
1 teaspoon lemongrass paste
1 teaspoon green curry paste
1 teaspoon mustard
¼ teaspoon fish sauce
1 Tablespoon coconut cream
Garnish: 1 shallot, thinly sliced and fried & 2 cloves garlic, thinly sliced and fried


  1. Boil eggs for 7 minutes. Allow eggs to sit in the water 7 more minutes, then transfer to ice water and peel.
  2. Completely submerge eggs in soy sauce, rice vinegar, and mirin and soak for 2–6 hours.
  3. Halve eggs and separate 2 whole yolks into 3 separate bowls, reserving the whites.
  4. Mix ingredients for each variation together (except garnishes) until smooth.
  5. Place each mix into parchment cones. Pipe into egg whites.
  6. Top with garnishes and serve.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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