04 Soy-Marinated Boiled Eggs


Preparation info

  • Difficulty


  • Serves


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

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Mix 75 ml ( floz) soy sauce, 150 ml (5 floz) sake and 3 tablespoons mirin in a saucepan and bring to the boil. Add 2 g (1⁄16 oz) katsuobushi and leave to cool.

Bring a small saucepan of water to the boil over high heat. Add 2 eggs and reduce the heat to medium. Cook the eggs for 8 minutes, then remove and cool under cold water.

Peel the cooled eggs and place them in the sauce. Refrigerate the eggs in the sauce for 1–3 days. Consume within 3 days.