Japanese style half cook egg
Japanese style half cook egg
Place of origin :
- Japan
Main Ingredents
- Egg
- Sake
- Soy sauce
- Mirin
Ingredents :
- 5Eggs
- 40ml Sog sauce
- 60ml Mirin
- 100ml Sake
- A little Sugar
Method :
1. Boiling water in pot.Add egg into the pot for 6mins.
2. put into a saucepan with water and ice must cover the egg.
3. Leave for 5mins and remove the shell.
4. Use a container , add soy sauce ,mirin ,sake ,sugar and egg.
5. Put into fridge for over night.