1. Step 1: Boil Eggs – Start by placing the eggs in a pot and covering them with water. Add a pinch of salt to the water. Bring the water to a boil, then reduce the heat and simmer for 9-12 minutes. Carefully transfer the cooked eggs to an ice water bath to cool completely. Once cooled, gently peel the eggs.

2. Step 2: Make the Marinade – In a saucepan, combine the soy sauces, brown sugar, mirin, water, star anise, cardamom, black pepper, garlic, ginger, and Chinese five spice. Heat the mixture, stirring occasionally, until the sugar has completely dissolved. Remove from heat and allow the marinade to cool completely.

3. Step 3: Marinate the Eggs – Carefully submerge the peeled eggs in the cooled marinade. Cover and refrigerate for at least 4 hours, or up to overnight, to allow the flavors to fully infuse the eggs.

4. Step 4: Prepare the Miso Filling – Scoop out the yolks from the marinated eggs and place them in a bowl. Mash the yolks until smooth, then mix in the white miso, mayonnaise, honey, and white pepper (if using) until the filling is creamy and well-combined.

5. Step 5: Assemble the Deviled Eggs – Carefully cut the marinated egg whites in half. Spoon or pipe the miso yolk mixture into the center of each egg white half.

6. Step 6: Garnish and Serve – Finish off your Asian Deviled Eggs by sprinkling them with your desired garnishes, such as shichimi togarashi, chopped green onions, furikake, ikura, or sesame seeds. Chill the deviled eggs until ready to serve and enjoy this flavor-packed appetizer!