Soy Sauce Pickled Eggs

This recipe comes from Chris Shepherd's cookbook, Cook Like a Local.  It is super fast and easy, and really nice change from deviled eggs, and even easier to make.
I did not have the bonito flakes that are called for, and just peppered the eggs and added some sesame oil and chili oil to the mayonnaise and miso mix to jazz it up a bit.  I also used a 1/2 recipe and stuffed 9 eggs into the jar.

3 star anise pods

4 garlic cloves

12 large eggs, at room temperature

2 teaspoons to 1 tablespoon kosher salt

1 teaspoon white miso

1 cup mayonnaise

1/4 cup bonito flakes

In a medium saucepan, combine the soy sauce, rice vinegar, brown sugar, cinnamon stick, star anise, garlic, and 1 cup water. Cook over medium heat until the brown sugar dissolves, then remove from the heat and let cool completely.

Place the eggs in a saucepan large enough that they can all fit in a single layer. Cover with enough water to submerge them. Add the salt and bring to a boil over high heat. As soon as the water boils, remove the pan from the heat and cover; let sit for 7 (for a soft, pudgy yolk) to 10 minutes (for hard-boiled). Drain the water, then transfer the eggs to a vessel filled with ice water to stop the cooking. Peel the eggs and place in a large container. Pour the cooled soy liquid over the eggs, transfer to the refrigerator, and let marinate for at least 2 and up to 6 hours. Drain the eggs.

 In a medium bowl, whisk together the miso and mayonnaise until completely smooth. Halve the eggs lengthwise, spoon a small dollop of miso mayo on the cut side of each egg half, and top with a sprinkle of bonito. Serve.