Ajitsuke Tamago

Bahan-bahan

4-5 eggs

¾ cup Mirin or Aji mirin

¼ cup regular soy sauce

¼ cup dark soy sauce

3 cloves garlic

1 inch cut of ginger

Petunjuk

Bring a little over an inch of water to a boil in a pot. **

Take a safety pin or tack and pinprick the fat end of the eggs. **

Gently submerge the eggs into the boiling water. Once all the eggs are added cover the pot with a lid and cook over heat for 7 minutes (for a medium boiled egg with a gummy center).

During this time you can mix the mirin, garlic, ginger and soy sauces into a bowl where the eggs can be placed along the bottom in one layer.

Remove the eggs from the boiling water and let them cool naturally for the best results, but if you are in a hurry you can put them in an ice bath.

Peel eggs and submerge them into the soy sauce marinade. Place a piece of paper towel on top of the eggs and marinade. The paper towel will absorb the marinade and will help the marinade soak into the top of the eggs.

Let the eggs marinate for at least for 2 hours, or 8 – 12 hours for best results, or even up to 24 hours.

Remove eggs and place into another container

Catatan

** Notes **

Boiling in only a little over an inch of water partially steams the eggs. This makes the egg shell brittle and easier to peel.

Safety tack trick helps remove the dimple at the bottom of the egg and makes it easier to peel.