Ingredients for 6 eggs:

• 6 eggs (size M)
• 150ml shoyu
• 50ml mirin
• 150ml water
• 30g ginger
• Salt/sugar

And so it goes:

• Put the eggs in boiling water, reduce the temperature and cook for six minutes (they should now be waxy).
• Rinse the eggs under cold water and peel them off when they are cold. Bring shoyu, mirin, water and ginger to the boil and simmer for 5 minutes. (If you like it strong, you should add salt and sugar.)
• Let the whole thing sit in the fridge overnight. The eggs will easily last a week in the marinade and refrigerator. That's why I always make a few more.
• So have a good one, dear ones!