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Place a saucepan on the stove and add enough water to fully submerge the eggs. Bring the water to a rolling boil over high heat.

Carefully lower the 10 eggs into the boiling water using a spoon to prevent cracking. Set a timer for 6 minutes and 20 seconds.

While the eggs are boiling, prepare an ice bath. Fill a large glass bowl with ice cubes and add enough cold water to create an ice bath.

In a small measuring cup, combine the 1 tablespoon of granulated sugar, 2 tablespoons of mirin, 4 tablespoons of soy sauce, and 3 tablespoons of water. Stir thoroughly until the sugar is dissolved.

If using, prepare the optional flavoring agents. Open a gallon-sized Ziploc bag. Using a microplane grater, grate the small piece of ginger and the peeled garlic cloves directly into the Ziploc bag.

Once the eggs are removed from the saucepan, pour the mixed seasoning sauce from the measuring cup into the same saucepan. Bring the sauce to a boil over medium-high heat.

Once the sauce boils, carefully pour the hot sauce into the Ziploc bag containing the optional ginger and garlic (if using).

When the timer for the eggs rings, immediately remove the eggs from the boiling water using a strainer. Transfer the hot eggs directly into the prepared ice bath to stop the cooking process.

While the eggs are in the ice bath, carefully peel them. Gently crack the shell and peel it away under the water to help ease the process.

Place all the peeled eggs into the Ziploc bag with the prepared seasoning sauce and optional ginger/garlic. Seal the Ziploc bag, pressing out as much air as possible to ensure the eggs are fully submerged in the sauce.

Place the sealed Ziploc bag containing the eggs and sauce into a glass container for added security and to prevent leaks. Store the container in the refrigerator.

Allow the eggs to marinate in the refrigerator for at least 12 hours for optimal flavor. For a deeper flavor, marinate for up to 24 hours.

After marinating, remove the Ajitama from the refrigerator. Take an egg out of the bag, slice it in half to reveal the soft, rich yolk, and serve.


Place a saucepan on the stove and add enough water to fully submerge the eggs. Bring the water to a rolling boil over high heat.

Carefully lower the 10 eggs into the boiling water using a spoon to prevent cracking. Set a timer for 6 minutes and 20 seconds.

While the eggs are boiling, prepare an ice bath. Fill a large glass bowl with ice cubes and add enough cold water to create an ice bath.

In a small measuring cup, combine the 1 tablespoon of granulated sugar, 2 tablespoons of mirin, 4 tablespoons of soy sauce, and 3 tablespoons of water. Stir thoroughly until the sugar is dissolved.

If using, prepare the optional flavoring agents. Open a gallon-sized Ziploc bag. Using a microplane grater, grate the small piece of ginger and the peeled garlic cloves directly into the Ziploc bag.

Once the eggs are removed from the saucepan, pour the mixed seasoning sauce from the measuring cup into the same saucepan. Bring the sauce to a boil over medium-high heat.

Once the sauce boils, carefully pour the hot sauce into the Ziploc bag containing the optional ginger and garlic (if using).

When the timer for the eggs rings, immediately remove the eggs from the boiling water using a strainer. Transfer the hot eggs directly into the prepared ice bath to stop the cooking process.

While the eggs are in the ice bath, carefully peel them. Gently crack the shell and peel it away under the water to help ease the process.

Place all the peeled eggs into the Ziploc bag with the prepared seasoning sauce and optional ginger/garlic. Seal the Ziploc bag, pressing out as much air as possible to ensure the eggs are fully submerged in the sauce.

Place the sealed Ziploc bag containing the eggs and sauce into a glass container for added security and to prevent leaks. Store the container in the refrigerator.

Allow the eggs to marinate in the refrigerator for at least 12 hours for optimal flavor. For a deeper flavor, marinate for up to 24 hours.

After marinating, remove the Ajitama from the refrigerator. Take an egg out of the bag, slice it in half to reveal the soft, rich yolk, and serve.
