(AKA AJITAMA / RAMEN EGGS)

INGREDIENTS
• 6 large, fresh eggs (refrigerated)

MARINADE
• 500ml water
• 105ml japanese soy sauce
• 90ml mirin

METHOD

1. bring a pot of water to a boil — large enough that it doesn’t stop boiling when you add the eggs
2. (optional) pierce a small hole in the fat end of each egg with a pin — helps them cook evenly
3. cook for 7 minutes at a rolling boil, moving gently for the first minute to centre the yolk
4. remove and cool in iced water, or cold water refreshed regularly, for 20 minutes
5. peel — doing this under water helps the shells come away cleanly
6. marinate in an airtight container, covered with a paper towel so they sit fully submerged
7. refrigerate for at least 48 hours; best at 3–4 days
8. use within 5 days