Ingredients:

  • 6 large eggs
  • 4 cups (950ml) water, plus more for ice bath
  • ½ cup (120ml) soy sauce (preferably low-sodium)
  • ¼ cup (60ml) mirin
  • 2 tablespoons granulated sugar
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Fill a large bowl with ice and water to prepare the ice bath.
  2. Gently lower the eggs into a saucepan of boiling water. Cook for exactly 6-7 minutes.
  3. Immediately transfer the cooked eggs to the ice bath. Let them cool completely (about 10 minutes).
  4. In a small saucepan, combine soy sauce, mirin, sugar, rice vinegar, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely to make marinade for soy sauce eggs.
  5. Gently tap the cooled eggs on a hard surface to create cracks all over the shell. Peel under cold running water.
  6. Place the peeled eggs in an airtight container or ziplock bag. Pour the cooled marinade over the eggs, ensuring they are fully submerged.
  7. Refrigerate for at least 4 hours, or preferably overnight, for optimal flavour.
  8. Remove the eggs from the marinade. Slice in half (optional). Serve the soy sauce eggs.