Ingredients
For the eggs
- 4 – 5 large eggs 2 oz in weight (plus more in case any of the eggs crack!)
For the marinade
- 1/4 cup Mirin or Aji mirin
- 1 cup tamari
- 1/4 cup rice vinegar
Optional spices
- 1 Tbsp tagarachi
- 1 Tbsp grated ginger
- 1 tsp powder garlic
- 1 tsp ground cardamom
- 1 star anise
Directions
- Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.
- Let the eggs marinate for at least for 2 hours, or 8 – 12 hours for best results, or even up to 24 hours.
- Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 4 days.
- Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.
Marinade
- Place the marinade ingredients in a tall container with an air-tight lid. Whisk to combine (if you added sugar, make sure the sugar is completely dissolved). The basic marinade is now ready.
- If you want to infuse the marinade with more flavor, place it in a small saucepan, along with ¼ cup of water. Add chili, or garlic, or ginger, or star anise (or all), and bring the marinade to a simmer. As soon as the sauce starts to simmer, remove it from the heat and let it cool to room temperature.
- Put the infused marinade in a tall air-tight container, along with the cooked eggs to marinate, as described above.
Nutrition
Serving: 1egg Calories: 88kcal (4%) Carbohydrates: 3g (1%) Protein: 7g (14%) Fat: 5g (8%) Saturated Fat: 2g (13%) Cholesterol: 187mg (62%) Sodium: 510mg (22%) Potassium: 63mg (2%) Sugar: 2g (2%) Vitamin A: 260IU (5%) Calcium: 25mg (3%) Iron: 1mg (6%)