A simple method to make great eggs for ramen.
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.
After 7 minutes, take the eggs out and shock them in an ice bath.
When the eggs have cooled, peel them and put them into a container for later. Store in the refrigerator while preparing the tare.
Add 500ml Water, 100ml Shoyu, 100ml Mirin, and 1 tsp of sugar into a pot and bring to a boil.
When tare comes to a boil, add katsuobushi bonito flakes and turn off the heat. let the tare cool down.
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.
Let eggs cure for at least 1 day before eating.