• Course


  • Prep time

    20 Mins

  • cook time

    7 Mins

  • servings


  • Author



  • ½ cup vegan dashi
  • ¼ cup low sodium tamari
  • ¼ cup mirin
  • ¼ cup sake
  • 1 – 1½ tsp sugar
  • ½ tsp mushroom seasoning, optional
  • ½” ginger, peeled and smashed
  • 4 large eggs

    product used in the recipe

    • 1

      Place all ingredients except eggs in a small pot. Stir to combine and bring to a boil. Once marinade boils, lower heat, and simmer for a minute. Turn off heat and let marinade cool completely.

    • 2

      Fill pot with enough water to cover the eggs with at least 1”. Bring to a boil, then gently lower cold refrigerated eggs one at a time into the boiling water.

    • 3

      Lower heat to medium low to maintain a gentle boil / simmer. Boil for ~7-8 mins. To keep yolks centered in the eggs, gently move eggs around for the first few minutes.

    • 4

      After ~7-8 mins, immediately remove eggs and place in ice water for ~15-20 mins.

    • 5

      Peel eggs and place them in a food storage bag. Add the cooled marinade to the same bag. Remove excess air from bag and seal, ensuring eggs are completely covered by the marinade. Refrigerate overnight.

    • 6

      The following day, remove eggs from bag, slice each egg in half using a piece of thread (optional). Serve.

    product used in the recipe

    Instruction video