Ingredients

• eggs
• ¼ cupsoy sauce
• ¼ cupmirin
• 1 cupdashi

Directions

1. Fill pot with enough water to cover 6 eggs
2. Bring to boil over high heat
3. Carefully place eggs using a spatula, ladle or a spoon.
4. Cook the eggs for 7 minutes
5. Stir the eggs occasionally for the first couple of minutes, so the egg yolk will be right in the middle.
6. Remove eggs from the water
7. place in a ice water bath
8. Let the eggs stop cooking and cool before peel.
9. In a sauce pan, add soy sauce, mirin and dashi stock.
10. Bring it to boil over high heat
11. boil for 2 to 3 minutes, or until the flavors are combined well and the alcohol from mirin has evaporated.
12. Let it cool completely. (other wise it will over cook the eggs!)
13. Pour cold-marinate sauce over the eggs
14. make sure eggs are covered with the sauce
15. The eggs will float, but it will all sink down later.
16. Cover with plastic wrap, touching eggs and marinate sauce.
17. Marinate eggs at least 24 hours or longer.