Ingredients

• 6 large eggs

• ¾ cup mirin

• ¼ cup light soy sauce

• ¼ cup dark soy sauce

Method

1. Make soft-boiled eggs using the boiling water method for 6.5 minutes:

   • In a medium saucepan, gently add room temperature eggs to boiling water, turn off the stove, cover the pot, and leave for 6.5 minutes.

   • Drain and add cold water to cool eggs quickly.

2. Mix remaining ingredients in a glass bowl and set aside.

3. Peel eggs and place into a large glass jar.

4. Add marinade and refrigerate for at least two hours or up to 24 hours.

5. Remove eggs, cut in half lengthwise, and add to a bowl of ramen.

Notes:

• Eggs can be stored in fridge for up to four days.

• Marinade can be reused for up to three weeks.