5 Eggs, large
1 C Soy Sauce (Shoyu)
1 Tbl Brown Sugar
2 Tbl Mirin, rice wine
3 slices ginger root
1/2 C Water
Bring a pot of water to boil then carefully add eggs to soft boil for 8 minutes then place them into an ice water bath to stop the cooking and chill down. Combine the marinade ingredients in a container. Once the eggs are cold, crack and peel them gently then submerge them into the soy marinade. Cover and refrigerate for at least 3 hours up to 10 hours depending on preferred flavor strength, color and texture. Remove from the marinade, slice in half and enjoy.
*Yolk doneness can be adjusted to personal preference by cooking time; shorter for more soft or longer time for a more set custard like yolk.
There are currently no reviews for this recipe. Why don't you leave one of your own?
You must be logged in to leave a review. Log in here.