Ingredients
1 part tamari (I used @sanjtamari reduced sodium tamari)
1 part mirin
3 parts water
Directions
Step 1
Puncture the flatter side of the egg to make peeling easier and prevent the peeled egg from having a dimple/flat side.
Step 2
Boil on high for 6.5 minutes then immediately transfer to an ice bath to stop the cooking process.
Step 3
Find the smallest container to contain the eggs. This way you can minimize the amount of marinade. If the container is too big, the eggs might not be fully submerged.
Step 4
Marinade the egg for 24 hrs. 48 hrs is also good.
Step 5
The darker the soy sauce, the deeper the color on the egg. I used a lighter sauce, so they didn’t get as dark.
