Step 1

In a small pan, add 75 ml tsuyu sauce (noodle soup base), 25 ml Japanese soy sauce (koikuchi shoyu), 75 ml water, 25 ml mirin, 10 ml sake and 4 g sugar. Mix and bring to a boil over a medium heat. Boil for 1-2 minutes, then remove from the heat and leave to cool.

Step 2

Next, bring a pan of water to a rolling boil and mix in 1 tsp salt. (It should be enough water to completely cover the eggs)

Step 3

Add 6 egg to the pot and set a timer for 7 minutes to make soft-boiled eggs. (Increase the time to up to 9 minutes for a firmer yolk.)

Step 4

Place a lid on top to stop the water from evaporating.

Step 5

Once the time is up, immediately transfer the eggs into a 1 bowl ice-cold water to halt the cooking process.

Step 6

Leave the eggs to cool for about 10 minutes and then peel them in the water. Dry with kitchen paper to prevent watering down the marinade.

Step 7

Once the sauce is cool, place the eggs and sauce together in a zip-lock bag and store them in the fridge for 45 minutes. (Tip - place the bag on a tray to prevent any leaks or spills!)

Step 8

Enjoy with ramen or as a snack!