This recipe for salty-sweet hard-boiled eggs is perfect in place of deviled eggs when entertaining, as an afternoon snack, or even on top of your next bowl of ramen noodles.
– ¾ cup reduced-sodium soy sauce or tamari – ¼ cup sake – 2 tablespoons mirin – 1 tablespoon sugar – 4 large egg
In a small saucepan, whisk the sugar, sake, mirin, and soy sauce (or tamari) together. Bring to a boil over high heat, then reduce to a simmer and cook eight minutes
Let cool to room temperature, which will take about fifteen minutes. Transfer to a wide-mouthed pint jar.
Put the eggs in a medium pot and cover with ice water. Bring liquid to a boil over high heat. Immediately after removing the eggs from heat, let them stay in hot water for five minutes for softer yolks, six minutes for firmer yolks.
First, drain the water, then immediately rinse it under cold running water. When it has cooled enough to handle, peel.
Place the eggs in the container, and if they are not fully covered, pour a bit more soy sauce to cover them.
Refrigerate for at least an hour or up to three days.