Soy Sauce Eggs
Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.Advertisement
Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.
Make Ahead Tip: Refrigerate for up to 3 days.
Equipment: Wide-mouthed pint jar
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1 medium-fat meat