Japanese · Side
Japanese soft-boiled eggs with tender whites and rich, jammy yolks, marinated in soy sauce and mirin. A classic ramen topping that can be prepared ahead of time.
Prepare the Marinade
Combine the soy sauce, mirin, and water in a bowl or small saucepan. If desired, briefly simmer the marinade to mellow the mirin, then cool completely before using.
Boil the Eggs
Bring a saucepan of water to a boil. Gently lower the cold eggs into the water and immediately start a timer for 7 minutes. Maintain a gentle boil so the eggs do not knock against one another.
Chill and Peel
Immediately transfer the eggs to an ice-water bath and chill for 10–15 minutes. Carefully crack and peel the shells, preferably under cold water to avoid damaging the delicate whites.
Marinate the Eggs
Place the peeled eggs into a small resealable bag or container. Pour in the cooled marinade, ensuring the eggs are submerged. Refrigerate for 8–12 hours, turning occasionally if necessary for even coloring.
Store and Serve
Remove the eggs from the marinade, preferably within 24 hours, and refrigerate in a sealed container. Just before serving, slice each egg in half lengthwise with a sharp, damp knife or clean kitchen string. Serve over hot ramen without further cooking.