Ingredients for 4 Servings

Eggs (卵 / Tamago) 4

Sauce
Soy sauce (醤油 / Shōyu) 50 ml
Sake (酒 / Sake) 100 ml
Cane sugar (きび砂糖 / Kibizatōh) 1 tbsp
Water (水 / Mizu) 100 ml
Dried bonito (かつおぶし / Katsuobushi) 2 g

How to Make
1. Set the eggs on a counter, etc. to let them come up to room temperature. Fill a pot with just enough water to cover the eggs. Bring the pot to a boil. Add a dash of vinegar (not included in the recipe) and then add the eggs. Be careful to not crack the shells. Keep the pot on medium heat. Starting from the time the pot comes to a boil again, after putting in the eggs, boil the eggs for 6 1/2 minutes.
2. Remove the eggs to cold water. When the eggs have cooled, peel them.
3. Add the soy sauce, sake, cane sugar, water, and dried bonito to a pot, and bring the pot to a boil. Turn off the heat and filter the contents of the pot into a second pot or a mixing bowl. Use a sieve lined with a paper towel to do this. Transfer the filtered liquid to a resealable plastic bag. Add the peeled eggs to the bag. Seal the bag and put it into a refrigerator for 1 to 2 days.

Recipe Developed by Machiko Tateno