By Aya Nishimura
Mix 75 ml (2¼ 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.
© 2020 All rights reserved. Published by Murdoch Books.