Ramen Eggs

12 eggs

1/2 C soysauce

1/2 C mirin

1 1/2 C water

Poke raw eggs on the fat side with needle.

Soft boil eggs, submerge in cool water, and peel.

Combine soysauce, mirin, and water, and place in a ziplock bag.

Place eggs in bag, remove air, and marinate 1-5 days in the fridge.
After removing eggs, you can reboil the marinade and reuse.

Buddy