¼cupmirin fu Japanese sweet sauce OR rice vinegar mixed with 2 teaspoons sugar
1cupdashi stockOR hot water mixed with 1 teaspoon anchovy stock powder
Option 2
1cupchashu braising liquid
1cupwater
Instructions
Option 1
In a small saucepan over high heat, add the the soy sauce, mirin fu and dashi stock, and stir to combine.
Bring to a boil and simmer, 2 to 3 minutes.
Remove from heat and transfer to a deep container enough to fit 6 eggs. We will be using this container to marinate the eggs later.
Let cool completely, placing in the refrigerator if needed to speed up the process.
Option 2
In a deep container enough to fit 6 eggs, add the chashu braising liquid and water, and stir to combine.
Preparing the eggs
In a medium sized pot, add enough water to cover 6 eggs. Bring to a boil over high heat.
Carefully lower the eggs into the pot using a ladle or slotted spoon.
Start your timer and cook, stirring occasionally for the first few minutes, 6 minutes. The stirring helps to keep the yolks nicely in the center.
While waiting for the eggs to cook, prepare an ice bath. When the eggs are done, remove them from the water and place in the ice bath to stop the cooking process.
When the eggs have cooled, peel off the shells.
Marinating the eggs
Place the peeled eggs into the container containing the marinade, ensuring the eggs are completely coated with the liquid. The eggs may float in the beginning, but eventually will sink into the liquid.
Cover the container and marinate the eggs in the fridge, at least 24 hours. A longer marination will result in a jammier, darker yolk.
The eggs will keep for up to 7 days in the fridge.