These savoury and jammy eggs are a perfect topping for ramen.
Mechanic
The 1:1:½:½:½ marinade ratio (water : sake : soy : mirin : sugar) produces a mildly sweet, balanced brine. The eggs are shocked in ice water and go into a cool marinade, so they don’t cook further: the 7-minute boil sets the jammy yolk.
Ingredients
- 6 large eggs
- 100 ml water
- 100 ml sake
- 50 ml soy sauce
- 50 ml mirin
- 50 g sugar
Method
Bring a pot of water to a boil. Lower the eggs in gently and cook exactly 7 minutes for a jammy yolk. Transfer immediately to an ice bath for 5 minutes.
Peel carefully.
Combine marinade ingredients in a saucepan over medium heat. Stir until sugar dissolves. Cool to room temperature.
Place peeled eggs and cooled marinade in a zip-lock bag or small container, ensuring eggs are fully submerged. Refrigerate at least 4–6 hours; overnight is better.
To serve
Halved over ramen, rice bowls, or sliced in salads.
Notes
- Eggs keep in marinade refrigerated for up to 5 days; flavour intensifies over time.
- Save the marinade after use; it works 2–3 times before losing potency. Bring it to a boil and cool it before each reuse, since it has held peeled eggs for days.