Boil the eggs according to your preferences and then peel the shell and soak in ice cold water. Put the ★ ingredients into a pot. Bring to a boil and then let it cool.
Put the sauce into a storage bag. Pat the eggs dry and add to the bag. Release the air from the bag and close it tightly. Let sit for 1-2 days.
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Story Behind this Recipe
I have been making these eggs for a long time.
Step 1 If using these for ramen, I recommend soft-boiling the eggs. Boil the water, add the eggs and cook for 5 minutes (stir them around as they cook so that the yolk doesn't become lopsided). Place the eggs in cold water. Once cooled, peel the shell.