Shoyu Tamago

Ingredients

• 1 cup (240 ml) water
• 1/4 cup (60 ml) soy sauce
• 1 Tbsp (15 ml) mirin or 2 tsp brown sugar
• 1 tsp rice vinegar
• 1 jalapeño or other slender fresh chile, cut in half lengthwise
• 4 eggs
• Step 1 In a saucepan, mix the water, soy sauce, mirin, rice vinegar, and jalapeño and bring to a simmer. Simmer for 3 minutes, the remove from the heat. Set aside to cool.
• Step 3 Drain and rinse the eggs under cold running water to stop the cooking process. Crack the shells, carefully peel the eggs, and rinse. Set aside.