Ingredients
Scale
- 4 Large eggs (preferably older for easier peeling)
- 1/2 cup Soy sauce (low sodium can be used if desired)
- 1/4 cup Mirin (sweet rice wine, substitute with rice vinegar and sugar if unavailable)
- 1 tablespoon Sugar (adjust sweetness to taste)
- Water (as needed for boiling and mixing marinade)
Instructions
- Bring water to a rolling boil.
- Gently lower in the eggs and set a timer for 6 minutes and 30 seconds.
- Once the timer dings, transfer the eggs to ice water and let them chill for 5 minutes.
- Peel the eggs gently under running water.
- In a jar, whisk together soy sauce, mirin, sugar, and water.
- Place eggs in the mixture, seal, and refrigerate for at least 4 hours or overnight.
- Enjoy the eggs in your ramen or as a snack!
Notes
For a richer marinade, you can add garlic or a few peppercorns. Store eggs in the marinade for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 6 minutes 30 seconds
- Category: Snack
- Method: Boiling, Marinading
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 60
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg