4 large eggs1/4 cup soy sauce2 tablespoons mirin1 tablespoon sake1 teaspoon sugar1 clove garlic, crushed (optional)
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Bring a pot of water to a boil and gently lower the eggs into it. Boil for 6-7 minutes for a creamy yolk. Once done, transfer them to an ice bath to stop further cooking.
2
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Gently peel the eggs, ensuring not damage the whites. A slightly runny center is ideal for the perfect Nitamago.
3
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In a small saucepan, combine soy sauce, mirin, sake, sugar, and crushed garlic. Heat over low heat until the sugar dissolves. Let it cool.