← Nouns Cooking · Japanese

Ingredients

• 4 large eggs, straight from the fridge
• 4 tbsp Soy sauce
• 4 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Water
• 1 tsp Sugar

Method

1. Bring the sake and mirin to the boil in a small pan for 30 seconds to cook off the alcohol. Stir in the soy sauce, water and sugar and let it cool completely.
2. Bring a pan of water to a rolling boil. Lower the cold eggs in gently with a spoon and boil for 7 min for a soft, jammy yolk, stirring for the first minute to centre the yolks.
3. Move the eggs straight into iced water for 5 min, then peel them carefully, starting from the wide end.
4. Put the eggs and marinade in a small zip-top bag or a snug container, laying a piece of kitchen paper on top so they colour evenly.
5. Marinate in the fridge for at least 4 hours, or overnight for deeper colour. They keep for 3 days; halve with a thread or a wet knife to serve.

Tips

• Re-use the marinade once for another batch within a few days, or boil it down to glaze rice bowls.
• Older eggs are much easier to peel than very fresh ones.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101