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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

卵 : 4個
醤油 : 大さじ4
みりん : 大さじ4
砂糖 : 大さじ1
酒 : 大さじ3
削り鰹節 : 1〜2パック
ごま油 : 少々

Time required

30minutes

Procedure

1) Make pickled sauce 01:06
Put soy sauce, mirin, sugar, sake, and dried bonito flakes in a pan and boil over medium heat.
2) cool 02:30
After straining with a tea strainer, let it cool.
3) boil 02:57
Put water in a pan and bring to a boil, then add eggs and boil on low medium heat for 7-8 minutes.
4) 殻を剥く 04:04
Discard the hot water and expose it to cold water. When it cools, gently crack the whole egg shell from the bottom of the egg and expose it to water once. Then slowly peel the shell and soak it in water again.
5) 漬け込む 06:29
Cover the egg pack with a seasoning bag and add half of the pickled sauce. Put the egg with the water wiped off, sprinkle the rest of the pickled sauce, close the bag to prevent air from entering, and pickle it.
6) 仕上げる 08:23
When it becomes slightly colored, turn it upside down, add sesame oil, and soak it in the refrigerator again for the desired time.

Point

・ If you like a strong taste, you can add a little more soy sauce.
・ Use the dried bonito flakes left over after straining as a side dish if you like.
・ Use eggs that have just been taken out of the refrigerator.
・ Add enough hot water to soak the whole egg.
・ When boiling an egg, roll it in the middle and the yolk will come to the center.
・ Pick the eggs for the desired time.