How To Prepare

1. In a pan, bring to the boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over a medium heat for 7 minutes.

2. In a separate pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to the boil, then remove from heat and leave to cool.

3. When eggs are finished cooking, plunge into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.

4. Add seasoning sauce and eggs to a sealable container. Gently rotate the eggs to make sure they’re evenly covered in sauce, then leave for 1-2 days in the refrigerator. Enjoy with a warm bowl of tonkotsu ramen.