Boil enough water to completely immerse the eggs. Add the salt and dampened eggs. Boil for 7 to 8 minutes (until soft-boiled).
While the eggs are boiling, make the marinade. Combine the ◎ ingredients in a pan, then heat to evaporate the alcohol. Remove from heat and transfer to a deep plastic container.
Immediately after you remove the eggs from the heat, cool them in chilled water. Peel off the shells.
Immerse the eggs in the marinade. After cooling down the marinade, chill it in the refrigerator. The eggs are ready to serve after 24 hours.
These eggs are an essential item for tsuke-men (ramen noodles with dipping sauce)
Story Behind this Recipe
I created these eggs as a complement to ramen.
The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen).