Leave the eggs out to bring to room temperature. Bring water to a boil in a small pan. Combine the ◎ ingredients.
When the water comes to a boil, add eggs and boil for 6.5 to 7 minutes. Drop the eggs carefully to the pot using a tea strainer or similar.
When the eggs are boiled, cool immediately in cold water. Peel the eggs when they are cool enough to handle. They're the right texture if they bounce out of your hand when you grasp them.
Put the ◎ ingredients in the small pan and heat. Dissolve the dashi stock, and bring to a boil to make the marinade. Leave to cool.
Put the eggs in a ziplock bag, and add the cooled flavoring sauce. If you put the bag in a deep glass, it's easier to pour in the sauce.
Leave the eggs to marinate for 1-2 days.
Turn the bag over occasionally so that the sauce permeates the eggs.
After two days, the oh-so-creamy soft-set eggs are done!
Top on a bowl of ramen noodles!
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Story Behind this Recipe
I love "ajitama" flavored eggs they serve at ramen restaurants so much, I always ask for them! I'm really particular about that soft, creamy texture, so I experimented with the cooking times until I was satisfied.
The cooking time is key. If you stop the cooking at 6.5 to 7 minutes, and cool the marinade down properly, the yolks will be creamy soft and delicious inside.