Japanese Soy-Cured Ramen Eggs 

Enhance your ramen dishes with these deliciously marinated Japanese Soy-Cured Ramen Eggs! They are easy to make and add a rich flavor to your meals. Here’s how to prepare them:

Ingredients:
6 large eggs, at room temperature (adjust the quantity based on your needs)
3 tbsp light soy sauce
1 tbsp dark soy sauce (optional, for a deeper color)
2 tbsp mirin (sweet rice wine)
120ml (1/2 cup) water
Instructions:
Boil the Eggs:
Bring a pot of water to a gentle boil. Carefully add the eggs and boil for about 6-7 minutes for a slightly runny yolk (adjust the time based on your desired doneness).
Once done, transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for about 5-10 minutes.
Prepare the Marinade:
In a bowl, mix together the light soy sauce, dark soy sauce (if using), mirin, and water. Stir until well combined.
Peel the Eggs:
Gently tap the cooled eggs on a hard surface to crack the shell, then peel them carefully under running water to make it easier.
Marinate the Eggs:
Place the peeled eggs in a resealable plastic bag or a shallow dish. Pour the marinade over the eggs, ensuring they are fully submerged. Seal the bag or cover the dish.
Refrigerate for at least 4 hours, but for best results, marinate overnight.
Serve:
Once marinated, remove the eggs from the marinade and slice them in half. Serve them atop ramen, salads, or enjoy them as a snack!