Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the bottom of each egg. Gently lower them into the pot with a ladle or strainer and boil them for 7 minutes.
2
After 7 minutes, take the eggs out and shock them in an ice bath.
3
When the eggs have cooled, peel them and put them into a container for later. Store in the refrigerator while preparing the tare.
Make the Tare
4
Add 500ml Water, 100ml Shoyu, 100ml Mirin, and 1 tsp of sugar into a pot and bring to a boil.
5
When tare comes to a boil, add katsuobushi bonito flakes and turn off the heat. let the tare cool down.
6
When the tare is cooled down to close to room temperature, strain out the katsuobushi and pour the tare into the container with your eggs. Put a paper towel over the eggs to help ensure the tare soaks into all sides of the egg.
Bring a pot with enough water to cover your eggs to a boil. Take eggs out of the refrigerator and poke a small hole into the bottom of each egg. Gently lower them into the pot with a ladle or strainer and boil them for 7 minutes.
2
After 7 minutes, take the eggs out and shock them in an ice bath.
3
When the eggs have cooled, peel them and put them into a container for later. Store in the refrigerator while preparing the tare.
Make the Tare
4
Add 500ml Water, 100ml Shoyu, 100ml Mirin, and 1 tsp of sugar into a pot and bring to a boil.
5
When tare comes to a boil, add katsuobushi bonito flakes and turn off the heat. let the tare cool down.
6
When the tare is cooled down to close to room temperature, strain out the katsuobushi and pour the tare into the container with your eggs. Put a paper towel over the eggs to help ensure the tare soaks into all sides of the egg.
Authorryan
I usually replace the bonito for garlic (;