Soy-Marinated Oeufs Mayonnaise with Ginger Yuzu Aïoli

It’s no wonder there’s an order of this appetizer on nearly every table at Friends & Family Restaurant in Oakland, California, which generously shared the recipe.

For the eggs:

• 12 large eggs, at room temperature
• 3½ cups tamari or low-sodium soy sauce
• ½ cup finely grated ginger
• ¼ cup plus 2 Tbsp. sugar
• 2 garlic cloves, finely grated
• 1 large serrano chile, finely grated
• Shichimi togarashi, for serving
• Smoked trout roe, for serving

For the aïoli:

• ¼ plus 2 Tbsp. fresh lemon juice, plus more to taste
• 2 Tbsp. yuzu kosho
• ½ tsp. fine salt, plus more to taste
• 6 large egg yolks
• 1 garlic clove, finely grated
• One 2-in. piece of ginger, finely grated
• 4 cups rice bran oil or grapeseed oil

Instructions

• Make the eggs: Into a large pot of boiling water, gently lower the eggs. Bring the water back to a boil, then turn the heat to medium-high and simmer for exactly 8 minutes. Pour out the hot water and shake the pan to crack the eggshells. Fill the pot with cold water and ice and set aside to cool.
• Meanwhile, in a large bowl, whisk together the tamari, ginger, sugar, garlic, serrano chile, and 2½ cups of water. Peel the eggs and add them to the marinade. Refrigerate, turning the eggs every hour, until deep brown, about 3 hours.
• Make the aïoli: In a food processor, blend the lemon juice, yuzu kosho, salt, egg yolks, garlic, ginger, and 2 tablespoons of ice water until pale yellow and doubled in volume, 2–3 minutes. With the machine running, very gradually add the oil until a thick sauce forms. Add water if the texture is too thick. Season with more salt and lemon juice to taste, and refrigerate until ready to use.
• Using a slotted spoon, transfer the eggs to a cutting board. (Reserve the leftover marinade for another batch of eggs or another use.) To serve, halve the eggs and divide them evenly, cut-side down, on six plates. Spoon evenly with the aïoli, dollop with the trout roe, and sprinkle with sichimi togarashi.