50 milliliters (31?2 tablespoons) sake
50 milliliters (3 1?2 tablespoons) mirin
200 milliliters (13?4 cup + 1 tablespoon) soy sauce
30 grams (2 tablespoons) sugar
40 grams (3 tablespoons) garlic, chopped coarsely
75 grams (21?2 ounces) fresh ginger, chopped coarsely
6 room-temperature fresh large eggs
1 liter (1 quart) water
Simmer the sake and mirin in a saucepan over medium-high heat for 2 minutes to cook off a bit of the alcohol. Reduce the heat to low, then add the soy sauce, sugar, garlic, and ginger and simmer and stir for 10 minutes. Let come to room temperature; you can store the mixture in the refrigerator for up to a week.
Bring a large pot of water to a boil. You want a big pot so that when the eggs go in, the temperature won’t drop too drastically, and the water will quickly come back to a boil.
Poke a small hole in the bottom (larger end) of each egg with a pushpin.
Gently slide the eggs into the boiling water. Start your timer. Stir for the first 2 minutes. Prepare a large bowl of ice water to shock the eggs.
The total cooking time for a large egg in Tokyo is 6 minutes and 10 seconds. You might decide to adjust that time depending on the size of your eggs, how many you’re cooking, or what the chickens were thinking about when they laid them.
Remove the eggs after 6 minutes and 10 seconds, and immediately place them in the ice bath. Stir until there are no pockets of hot water.
In a large bowl, combine the shoyu tare with the liter of water. When the eggs are cooled completely — after about 15 minutes — peel and soak them in the seasoning liquid for 2 hours in the refrigerator. The eggs will hold in the soak for 3 days.
When it comes time to slice the eggs and add them to the ramen, a taut nylon fishing line gets the job done without losing any of the precious yolk.
Note: from Ivan Ramen by Ivan Orkin