Yield: 6 eggs
Active Time: 20 minutes Total Time: 8-24 hours
Ingredients:
¼ c. soy sauce
¼ c. mirin
¼ c. sake (or water)
1 tsp. sugar
6 eggs
Instructions:
- In a small saucepan, whisk everything except the eggs. Bring to a boil, whisking occasionally. Simmer for 1 minute, then let cool completely
- Put a steam basket in a pot and fill with water to just below the steamer. Remove the steamer, and heat the water to a boil.
- Fill the steam basket with eggs. When the water is boiling, lower in the steam basket, cover the pan, reduce the heat to medium low, and steam for 7 minutes. Gently rotate every two minutes to center the yolk (optional).
- Immediately move the eggs to an ice bath and let sit for 15 minutes.
- Peel the eggs, dipping into the ice bath to remove the shell pieces.
- Put the eggs in a plastic bag and add the marinade. Seal the bag, removing air. Fold the bag so that the eggs are completely covered by the marinade.
- Refrigerate for 8-48 hours. A longer marinade give more flavor and color, and also more salt.
- When ready to add to ramen, set the bag in hot water for several minutes to warm, then cut lengthwise.