Kikkoman Soy Sauce

Soy Sauce

Water

Mirin

Extra Large Eggs

 Prepare the marinade by combining everything in a container. With a hole maker - make some holes in the bottom of your eggs. We work with room temp eggs, but we boil our eggs in a really large pot with a lot of water on wok burner. Timer 6 minutes 30 seconds. Stiring continuously for even heat distribution. SLOWLY! Don't overstir and crack the eggs. Be gentle. After timer is beeping - hastly transfer all of the eggs to the ice cold bath with cold water running. After they are cooled - peel them and drop in the marinade box. After all eggs are peeled and in marinade - cover with a paper towel so that all of the eggs are covered and there are no white spots on them. Marinate in fridge for at least 24 hours - or 48 hours for the best result. You can leave your eggs in marinade for up to 3 days total - further marination might overseason the eggs. 

Tip: We slice our eggs with a fishing line during the service for pace convenience and knife care. 

We believe in fresh marinade that we only use for eggs. We don't use chashu infused sauce for eggs, because we have different guests and for some it is completely unacceptable to eat something pork related.

Ajitama Marinated Eggs

Ingredients

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Ajitama Marinated Eggs

Ingredients

Used in these Recipes:

More Content by Thorim

Collections with this Recipe

More Content by
Thorim