Requires planning, but they keep for a bit and are worth it.
FOR THE MARINADE
- ¾ cup mirin or Aji mirin
- ¼ cup regular soy sauce
- ¼ cup dark soy sauce if you can’t find this, substitute with an equal amount of regular soy sauce + 1 tbsp brown sugar
- ½ cup water up to ½ cup (optional). Add the water if you want the eggs to marinate for longer than 6 hours in the fridge
OPTIONAL SPICES
- ½ tsp cayenne pepper
- 2 cloves of garlic, or 1 inch piece of ginger sliced
Marinating
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Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.
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Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.
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Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 5 days.
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Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.