Japanese Flavoured Egg from Nikkei Cuisine: Japanese Food the South American Way by Luiz Hara
The most popular ramen noodle accompaniment, these Japanese flavoured eggs are also delicious eaten on their own, or with other dishes, such as my Somen noodle
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Ingredients
- 150 ml (5 fl oz/⅔ cup) mirin
- 150 ml (5 fl oz/⅔ cup) water
- a pinch of instant dashi powder
- 6 tbsp caster (superfine) sugar
- 1 tbsp coarse sea salt
- 3 litres (5¼ pints/2.6 quarts) water
- 150 ml (5 fl oz/⅔ cup) light soy sauce
- 2 tbsp rice vinegar
- 10 × 7-day-old eggs at room temperature (each weighing 60g (2oz))
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