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Ingredients
Scale
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 tablespoon water
- Optional: sliced scallions or sesame seeds for garnish
Instructions
- Boil water in a medium pot and gently lower in the eggs.
- Cook for about 6-7 minutes for creamy yolks.
- Prepare an ice water bath while the eggs cook.
- Transfer cooked eggs to the ice bath for 5 minutes.
- Whisk together soy sauce, mirin, sugar, and water for marinade.
- Peel cooled eggs under running water.
- Submerge peeled eggs in marinade and refrigerate for at least 4 hours.
Notes
Ensure eggs are fresh for best results and easier peeling.
Feel free to adjust marinade ingredients to taste.
Store in the marinade in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Marinating
- Cuisine: Japanese
Nutrition
- Calories: 70
- Sugar: 1
- Sodium: 300
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 6
- Cholesterol: 186