Soy Sauce Eggs, perfectly cooked “ramen eggs” marinated in a mixture of soy sauce, rice wine, and ginger, are an essential topper for a bowl of ramen. They also make a great snack on their own.
Boil the eggs.
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Transfer the eggs to the ice bath and let them sit until they are completely cooled.
Carefully peel the eggs.
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In a medium saucepan, combine the soy sauce, sake, mirin, water, sugar, and ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sugar dissolves completely, about 3 minutes.
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Transfer the mixture to a jar or container
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Add the peeled eggs to the soy sauce mixture, cover, and refrigerate for about 8 hours
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Soy sauce eggs are perfect for a bowl of Ramen...
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