The Ingredients
6 large free-range eggs
5 cm piece of ginger
1 clove of garlic
80 ml low-salt soy sauce
50 ml sake
1 tablespoon runny honey
How to:
Cook the eggs in a pan of boiling salted water over medium heat for 5½ minutes exactly, then remove to a bowl of iced water to stop them from cooking further.
Peel and finely slice the ginger and smash the garlic, then place in a heavy-bottomed pan with the soy sauce and sake. Bring to the boil over medium heat, then cook for 5 minutes. Stir in the honey and remove from the heat. Leave to infuse for 3 minutes, then strain and reserve the liquid.
Stir 500ml of cold water into the reserved liquid. Carefully peel the eggs, then add to the marinade and leave to infuse in the fridge for 24 hours, removing the eggs from the marinade when you’re ready to serve.