Ingredients and Weight:
- 8 large eggs
- 1 cup Japanese soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon peeled and grated fresh ginger
- 4 cloves garlic, minced
- 1/4 cup rice vinegar
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
- While the eggs are cooking, whisk together the soy sauce, mirin, sake, brown sugar, ginger, garlic, and rice vinegar in a small bowl.
- Transfer the eggs to a bowl of ice water to cool. Peel and place the eggs in a clean jar or container.
- Pour the marinade over the eggs, making sure they are fully submerged. Cover and refrigerate for at least 24 hours before serving.
Nutritional Information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 7g
- Protein: 6g
Dish Characteristics:
- Tangy and flavorful
- Soft and custardy eggs
- Perfect for a quick and easy snack or appetizer
- Can be used in salads, ramen, and other dishes
User Comments:
- "These eggs are so delicious and easy to make. I love the tangy marinade." - Sarah J.
- "I've made these eggs several times and they're always a hit with my guests." - John D.
- "The eggs are so tender and flavorful. I can't stop eating them!" - Mary S.
Special Precautions and Tips:
- Use fresh eggs for best results.
- Do not overcook the eggs, as they will become hard.
- If you don't have mirin, you can substitute with a mixture of equal parts dry sherry and sugar.
- The eggs will keep in the refrigerator for up to 3 days.
