The Best Easy Ramen Eggs Ajitama | Soy Eggs

Combine the ingredients into a pot, mix and simmer for 2-3 minutes
½ cup Soy Sauce, ¼ cup Water, ¼ cup Mirin, ¼ cup Cooking Sake, 1 teaspoon Dashi Powder, 1 teaspoon Sugar
Set aside to cool completely.

Bring a pot of water to a full boil.
Carefully add in 6-8 cold eggs into the pot and boil for 7 minutes. If using room temp eggs boil for 6 minutes for soft boiled eggs.
While the eggs are cooking, prepare an Ice bath for the eggs. Fill a bowl with Ice and water.
Once the 7 minutes is up, carefully transfer the eggs into the ice bath for 10-15 minutes.
TIP: Once the eggs are completely cooled, crack the wide end of the egg and peel a small opening and drop the egg back into the water. Repeat until all the eggs have been cracked. The water seeping in will help the egg peeling process.
Peel the eggs and put into a bowl, and cover with the cooled marinade.
Set into the fridge to marinate overnight, turning the eggs at least once.
Slice the eggs in half long ways, and enjoy with your favorite ramen or over white rice. Generously pour the sauce over the eggs and rice for extra flavor.