Soy Sauce Marinated Eggs (Ajitsuke Tamago Style)

Flavor Profile: Savory, umami-rich, and slightly sweet, inspired by Japanese ramen eggs.

Ingredients:

• 10–12 large hard-boiled eggs, peeled (soft-boiled for 6–7 minutes if you prefer a jammy yolk)
• ¾ cup soy sauce (low-sodium preferred)
• ½ cup water
• ¼ cup mirin (or 2 tbsp sugar dissolved in ¼ cup warm water)
• ¼ cup sake (optional, or substitute with water)
• 2 cloves garlic, smashed
• 1-inch piece of ginger, sliced
• 1 green onion, chopped (optional)
• 1 tsp sesame oil (optional, for extra depth)

Instructions:

1. Make the marinade: In a saucepan, combine soy sauce, water, mirin, sake (if using), garlic, ginger, and green onion. Bring to a simmer over low heat for 5 minutes, then remove from heat. Stir in sesame oil if using. Let cool completely.
2. Pack the jar: Gently place the peeled eggs in a clean quart-sized mason jar.
3. Add marinade: Pour the cooled marinade over the eggs, ensuring they’re fully submerged. If needed, place a small piece of parchment paper or a clean weight (like a small glass ramekin) on top to keep eggs submerged.
4. Seal and refrigerate: Seal the jar and refrigerate for 12–24 hours for light flavor, or up to 3 days for deeper umami. These eggs are best consumed within 1 week.
5. Serve: Perfect as a ramen topping, with rice, or as a savory snack.

Notes: For a softer yolk, boil eggs for 6–7 minutes and cool in an ice bath before peeling. The marinade can be reused once; strain and store in the fridge for another batch.