Ingredients
- 1.5 1.5 1.5 cups dashi
- 1/2 1/2 1/2 cup soy sauce
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup sake
- 1 1 1 tablespoon sugar
- 6 6 6 eggs
Preparation
Step 1
In a liquid measuring cup, whisk together the dashi, soy, mirin, sake, and sugar. Set aside.
Cook your eggs to your preferred doneness. I like to boil a big pot of water until it hits a rolling boil, then I gently add eggs in, with a slotted spoon, straight from the fridge. The water should naturally reduce to a simmer, dropping with the addition of cold eggs. Maintain a simmer for 7 minutes, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer.
Remove the eggs from the hot water with the slotted spoon and immediately plunge into an ice bath to cool down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if it helps. Dry the eggs off and place in the dashi soy mixture for a minimum of 1 hour. Remove from the marinade, and enjoy, either in ramen, or on its own.