Ajitama (Japanese Marinated Soft-Boiled Eggs)

Ingredients

• 6 Large eggs
• 1/2 cup Soy sauce
• 1/2 cup Mirin
• 1/2 cup Water
• 2 tbsp Sugar
• 1 inch piece Ginger
• 1 clove Garlic

Steps

1. Bring a large pot of water to a boil. Lower the heat to a simmer and gently lower the eggs into the water.
2. Cook the eggs for exactly 6 minutes and 30 seconds for a jammy yolk. Prepare an ice bath while they cook.
3. Immediately transfer the eggs to the ice bath and let them sit for at least 10 minutes to stop the cooking process.
4. In a small saucepan, combine soy sauce, mirin, water, sugar, ginger, and garlic. Bring to a simmer to dissolve sugar, then remove from heat and let it cool completely.
5. Carefully peel the cooled eggs.
6. Place the peeled eggs and the cooled marinade into a sealable bag or a container. Ensure eggs are submerged. Refrigerate for at least 4 hours, or overnight for best flavor.