Ingredients:

  • 6 large eggs
  • 1 quart (950 ml) water
  • 1 teaspoon white vinegar
  • ½ cup (120 ml) soy sauce
  • ¼ cup (60 ml) mirin
  • ¼ cup (60 ml) sake (optional)
  • 1 tablespoon granulated sugar
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon grated fresh ginger (optional)

Instructions:

  1. Gently lower the eggs into boiling water. Cook for 6-7 minutes, adjusting time based on altitude and desired yolk consistency.
  2. While the eggs are cooking, prepare an ice bath.
  3. Immediately transfer the cooked eggs to the ice bath to stop the cooking process.
  4. Carefully peel the eggs under cold running water.
  5. Combine soy sauce, mirin, sake (if using), sugar, garlic, and ginger (if using) in a bowl. Stir until sugar is dissolved.
  6. Place the peeled eggs in a Ziplock bag or container. Pour the marinade over the eggs, ensuring they are submerged.
  7. Refrigerate for at least 4 hours, or preferably overnight. Gently flip the bag/container occasionally for even marination.
  8. Slice the eggs in half lengthwise and serve atop ramen or other noodle dishes.