Ingredients?

3 tablespoons Japanese soy sauce

2.5 tablespoons mirin

10-15 pieces of rock sugar

10 eggs

Appropriate amount of katsuobushi flowers

How to make Japanese-style soft-boiled eggs?

This is swastika soy sauce and mirin (approximately Japanese cooking wine). If not, seafood soy sauce or cooking wine can be used instead.

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Add appropriate amount of bonito flowers and boil, filter, let cool and set aside.

Please click to enter the picture description. These are the bonito flowers and large spoons I used.

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After the water is boiled, add eggs at room temperature and time for 6 and a half minutes. Turn off the heat and immediately cool it with cold water or put it in ice water.

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Peel off the eggshell and immerse it into the cooled sauce. Turn over 2-3 times. Store in the fresh-keeping layer of the refrigerator. The soaking time should not exceed two days, otherwise it will be too salty.

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Keep it in the refrigerator, take out one, pull it open with a string, and let’s start!

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Tips

1. Eggs can be peeled in water, and the egg whites will be smooth and complete, but they must be soaked before soaking in the sauce. Leave to dry.

2. Because it is watery, cutting it with a knife will affect the appearance. Of course you don’t need to cut it, you can eat it directly!

3. If you don’t have mirin, you can use cooking wine instead. But it needs to be boiled separately in advance, and the wine will evaporate over low heat for about 3-5 minutes. The taste after adding rock sugar is very close to mirin.

4. Japanese soy sauce can be replaced with light soy sauce. But the ratio to cooking wine is the opposite. That is, 3 spoons of cooking wine: 2.5 spoons of light soy sauce.