Prep: 10 minutes
Total: 25 minutes
¾ cup reduced-sodium soy sauce or tamari
¼ cup sake
2 tablespoons mirin
1 tablespoon granulated sugar
4 large eggs
1. Combine soy sauce, sake, mirin, and sugar in a small saucepan and 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.
2. Bring water to a boil in a small saucepan over high heat. Carefully add the eggs and cook for 6 1/2 minutes. Drain and rinse under cold running water. When cool enough to handle, peel the eggs and add to the jar. If they aren't fully submerged, add a little more soy sauce to cover. Cover and refrigerate at least 1 hour or up to 3 days.