Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.