Enjoy these eggs on their own finished with a sprinkling of togarashi and finely chopped chives, use as a garnish for ramen or serve on top of a rice bowl with pickled, fresh and sautéed vegetables (pictured). Or boil the eggs for 10 minutes instead of 7, marinate as per the recipe directions and use for deviled eggs (we particularly love using the Yuzu Mayonnaise in the filling as a bright, zesty contrast to the smoky, richness of the eggs).
Recipe, food styling and photography by Asha Loupy
Bring a large pot of water to a boil over high heat. Place the tea leaves in a small bowl, remove 1 1/4 cups boiling water and pour over the tea leaves. Let the tea steep for 10 minutes (you want the tea to be stronger and more concentrated for the flavor to come through in the finished eggs).
While the tea is steeping, boil the eggs. Gently lower the eggs into the pot of boiling water, reduce the heat to medium high and cook for 7 minutes. Drain the eggs, transfer the eggs to an ice bath and let sit for 10-15 minutes (this will make them easier to peel). Peel the eggs, rinsing them under cold water to remove any shell remnants and set aside.
To make the marinade, drain the tea, transferring the brewed tea to a medium bowl and discarding the used tea leaves. Add the sugar and whisk until it is dissolved. Add the rice wine vinegar and the shoyu and stir to combine.
Gently place the eggs into a large mason jar and pour the marinade over the eggs. Refrigerate and let marinate for 2 hours, up to 6 hours. Remove the eggs from the marinade and use immediately, or transfer to an airtight container for later use (the marinade can be refrigerated and used for another batch of eggs). Eggs will keep for about a week in the refrigerator.