As an Amazon Associate I earn from qualifying purchases.

• 6 eggs
• 1/2 c Japanese soy sauce (buy it on Amazon)
• 1/2 c water
• 3 1/4 T mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
• 1 T ginger root, coarsely chopped

In a large saucepan, bring water to a boil. Add the eggs and continue to boil for 6 minutes (eggs will be soft boiled). Immediately transfer the eggs to a bowl of ice water.

In a clean saucepan, add the soy sauce, water, mirin, and ginger. Bring to a boil and then reduce to a simmer, cooking for about 5 minutes. Remove from heat and allow to cool completely. Pour into a jar.

Peel the eggs and add to the marinade. Store in the fridge for 3-24 hours before serving.