Step 1

Bring water to boil in a large saucepan.

Step 2

Add the eggs one by one gently into the boiling water with a ladle.

Step 3

Set a timer for 7-8 minutes. *1

Step 4

After boiling for 7-8 minutes, remove the eggs from the boiling water into a bowl of icy cold water. *2

Step 5

Peel off the shells and set aside.

Step 6

Combine all sauce ingredients except miso in a small saucepan over medium heat.

Step 7

Turn the heat off just before the sauce boils. Do not completely bring the sauce to boil.

Step 8

Add miso paste and dissolve it. *3

Step 9

Cool the sauce down and marinate the eggs in a ziplock bag and refrigerate for about 5 hours at least. *4