Soy Marinated Eggs (Japanese, Chinese and Korean inspired)

By: Semini De Silva

Ingredients

1/2 cup Obento Rice Wine Vinegar
1 cup light soy sauce
1/2 cup dark soy sauce
Gochugaru (korean red pepper flakes) for your desired spice level
1 tbsp sesame oil
3 tbsp toasted sesame seeds
3 tbsp mirin
3 tbsp sugar
Lots of minced garlic cause it's never enough garlic
2 tbsp minced ginger (it feels a lot but I love ginger too)
2 tbsp of your favourite chilli oil (I used a Chinese chilli oil and it was so good)
Some scallions if you have any
Salt to taste (no it won't be that salty trust)
Eggs (I used 6 eggs)

Boil your eggs (I cooked mine for 8mins)Then put them in an ice bath so it's easier to peel the shells
Then put together all the above ingredients and mix well
Dunk your eggs in the mixture while you make other things. I also made some Korean-inspired cabbage rolls to go on the side. And added some of the SOY MIXTURE from the eggs into some fresh Tuna+A stir fry that I made (1tsp oil+minced garlic+diced carrots+leftover cabbage+chopped green beans) and mixed well before rolling it with some Korean purple rice+Sushi rice into steamed cabbage leaves and toasted it on a pan (you can add some oil and fry it too, I decided not to fry so I just toasted it on the pan)
This dish is Japanese, Chinese and Korean inspired. -Japanese Ajitsuke Tamago (Ramen eggs) was what I initially wanted to make so I added mirin to my mixture.-I thought it would be great if I added my favourite Chinese Chilli oil so I added this-I love Korean Mayak Gyeran too but I wanted to experiment with different flavours, hence why I added different Asian staples. So I wanted a bit more spice so I added Gochugaru Adding a bit of Korean purple rice along with sushi rice to cook, gave it a nice colour and gave it a high nutritional value too. Its quick and easy.-I topped it with some Japanese Kewpie Mayo, Chinese chilli oil and some black Sesame seeds. THE BEST!