1
Bring a pot of water to boil in a medium saucepan, then add the baking soda.
You'll need
Inspired by Wok & Skillet
Saved by @fiona (@fiona)
6servings
Makes 6 servings
- 1tablespoon baking soda
- 6eggs (large) · large
- 2cups water (plus more for boiling the eggs)
- 1cup seasoning liquid from Chicken Chashu (or teriyaki sauce)
- ¼1/4 cup mirin
- 1 handful bonito flakes ((optional)) · (optional)
2
Take the eggs out of the refrigerator 10-15 minutes before cooking. Gently lower them into the boiling water using a large spoon or soup skimmer and cook for exactly 7 minutes.
3
Transfer the eggs into an ice bath (equal parts ice and cold water) and chill for 3 minutes.
4
Peel the eggs, then combine the water, Chashu seasoning liquid, and mirin in a bowl or container with a tight-fitting lid.
5
Place the peeled eggs in the seasoning liquid and cover the top with a paper towel to help the liquid reach the eggs evenly all around.
6
Sprinkle the bonito flakes (if using) on top of the paper towel.
7
Cover and refrigerate overnight.
8
Remove the eggs from the seasoning liquid after 24 hours. Do not leave them in longer or they will become too salty!
9
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
6servings
Makes 6 servings
- 1tablespoon baking soda
- 6eggs (large) · large
- 2cups water (plus more for boiling the eggs)
- 1cup seasoning liquid from Chicken Chashu (or teriyaki sauce)
- ¼1/4 cup mirin
- 1 handful bonito flakes ((optional)) · (optional)