Ramen Eggs (Ajitsuke Tamago)

1 . Stage

Bring eggs to room temperature by soaking them in warm water for about 10 minutes.

2 . Stage

Meanwhile, bring a large pot of water to a low boil.

3 . Stage

Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.

4 . Stage

Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.

5 . Stage

While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.

6 . Stage

Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.

7 . Stage

Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.

8 . Stage

Slice eggs in half when ready to use.