AH-HA! Now I’m Cooking With Broadband

The first time I ever saw nitamago was at a ramen shop in south Denver.  Nitamago is a hard boiled egg that is marinated in a mixture of soy sauce and mirin (sweet sake).  The recipe is simple but I found it to be too salty and not sweet enough.  My friends agree with me but they ate them anyway so the recipe can’t be all that bad.

As you can see they are eggs and brown and I’m a terrible photographer. 

Now for the recipe: 

6 Hard Boiled Eggs (instuctions on how to boil eggs is a post in itself)

1 cup of water

1/3 cup of Soy Sauce (I used a generic brand - this may have been a bad choice)

1/3 cup of Mirin (called sweet sake or cooking sake - I used an organic brand)

Mix the three liquids together and bring them just to a boil in a small sauce pan - allow to cool.

Peel the eggs and place in a plastic bag.

Pour the cooled marinade over the eggs and refrigerate overnight.

(more of) My thoughts:

I think I should have either used less soy sauce and more mirin or maybe a milder soy sauce and a stronger mirin.  The eggs seemed very salty and lacked the sweet-savory flavor that I was after.  Less soy sauce might work but the taste of it was very strong so I think a lighter flavored soy sauce would be best.  Also the mirin I used was suitable for drinking whereas mirin from brands like Kikkoman are more sugary and perhaps stronger.  Another thought would be to add brown sugar to the marinade - something I plan to do next time I make this recipe.