Ingredients

The following ingredients have 3 Servings
  • 6 whole eggs
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1 cup water
  • 1 teaspoon dashi powder
  • 1/2 cup sake

Instruction

  • Add all sauce ingredients to a saucepan and bring to a boil.
  • Simmer for 1-2 minutes and remove from heat. Let the marinade cool fully.
  • Heat the water in the bottom of the steamer until it is boiling. Place the eggs in the steamer basket and place over the water. Cover with the lid.
  • For a nice jammy center, I steam the eggs for 8 minutes. If you like the center especially soft, you can reduce the cook time to 7 minutes. If you prefer hard boiled, cook them for 12 minutes.
  • While the eggs are steaming, fill a large bowl with ice and then fill 3/4 full with water. 
  • Once the eggs are finished steaming, immediately add them to the ice water bath and let them sit for 20 minutes to cool.
  • Gently peel the shell from each egg.
  • Once the marinade is cooled, pour it over the top of the eggs in a medium sized bowl or container (or bag).
  • Let it sit in the fridge for 24 hours. Drain the marinade (reserve it for your next batch if you'd like!).
  • Serve the eggs whole or slice them in half for serving.