Author: Myschizlife

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8 large eggs, at room temperature (farm fresh if possible)
¾ cup soy sauce

Fill a medium-sized saucepan three-quarters full with water and bring to a boil. Add the eggs gently into the boiling water. Boil for 6 to 8 minutes depending upon desired firmness of yolk. Set a large bowl in the kitchen sink and fill with cold water. Scoop the eggs from the boiling water and immediately plunge into the water.

Run more cold water if the water temperature feels warm. When the eggs are cool, gently crack by rapping and rolling . Return the eggs back to the cold water for a few more minutes, then peel.

Lay the peeled eggs on a dry dish towel. Pat dry, and then place the eggs in a freezer-style gallon resealable plastic bag. Pour in the soy sauce, tip the bag to distribute, press out all the air, and roll up any unused portion of bag to create a tight cylinder.

Refrigerate overnight. Serve before dinner with drinks, as a side dish for a barbecue or picnic or in Ramen.

Best the first day.

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6 medium eggs

1 pound miso

Fill a medium-sized saucepan three-quarters full with water and bring to a boil. Add the eggs gently into the boiling water. Boil for 6 to 8 minutes depending upon desired firmness of yolk. Set a large bowl in the kitchen sink and fill with cold water. Scoop the eggs from the boiling water and immediately plunge into the water.

Run more cold water if the water temperature feels warm. When the eggs are cool, gently crack by rapping and rolling . Return the eggs back to the cold water for a few more minutes, then peel.

Pat out about 2½ ounces of miso in your palm. Place 1 peeled egg on the miso and smooth the miso around to cover the whole surface of the egg. Nestle the eggs in a resealable plastic bag or storage container and refrigerate for 4 hours. After 4 hours, regardless if you are ready to serve or not, remove the miso from the eggs.

Repack the miso into a resealable plastic bag and refrigerate for subsequent eggs. Store the eggs in the fridge until ready to serve. Cut in half lengthwise with a very sharp knife wiping the knife each time between cuts to keep the inside free of miso.

Sanbaisuis is the basis for making a pickle called sanbaizuke, though it also becomes the dipping sauce for tempura.

⅔ cup Katsuobushi Dashi
⅔ cup good soy sauce
⅔ cup brown rice vinegar

Mix the dashi, soy sauce, and brown rice vinegar together and pour into a jar. Keeps for a couple of months, refrigerated. Good for making an instant pickle or on a vegetable salad with equal parts oil.