Steps

1. In a bowl, combine miso paste 50g, sugar 1.5 tbsp, cooking sake (rice wine) 1.5 tbsp, and mirin (sweet rice wine) 1 tbsp. Mix well until the sugar dissolves. (Key Tip!) The alcohol in the sake and mirin evaporates due to the miso's properties, so you can use them without cooking them down. If you're concerned, microwave the mixture to evaporate the alcohol.
   🕒 01:41
2. Finely chop 1/2 green onion.
   🕒 02:37
3. Roughly chop 3 shiso leaves.
   🕒 03:05
4. Add the chopped green onion and roughly chopped shiso leaves to a bowl.
   🕒 03:28
5. To the bowl from step 4, add kombucha powder 1 tsp, sugar 1 tsp, salt 1.5 tsp, grated ginger 1/2 tsp, sesame oil 1 tsp, and water 120cc. Mix until the kombucha powder, sugar, and salt dissolve.
   🕒 03:31
6. In a pot, combine dashi stock 120cc, soy sauce 2 tbsp, mirin (sweet rice wine) 2 tbsp, and sugar 1 tbsp. Bring to a boil.
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7. Turn off the heat and let the prepared soy sauce mixture cool.
   🕒 04:58
8. Prepare a pot with plenty of boiling water.
   🕒 05:05
9. Gently place 12 eggs, fresh from the refrigerator, into a colander and lower them into the boiling water. (Key Tip!) To prevent the eggs from cracking on the bottom of the pot, use a colander and lower them gently into the water.
   🕒 05:23
10. Boil the eggs for 7.5 minutes. For the first 1 minute, gently roll the eggs to center the yolks. (Key Tip!) Rolling the eggs for the first minute centers the yolks, resulting in beautifully presented ajitama.
    🕒 06:10
11. Immediately transfer the boiled eggs to ice water to cool them rapidly. (Key Tip!) Rapid cooling makes the shells easier to peel and prevents overcooking from residual heat.
    🕒 07:40
12. Lightly crack the shells of the eggs and peel them under water. (Key Tip!) Peeling the shells under water allows water to get between the shell and the egg white, resulting in a smooth, clean peel.
    🕒 08:16
13. Place the peeled eggs into storage bags, 4 at a time.
    🕒 09:18
14. Pour the cooled soy sauce mixture into the bags from step 13, removing air and ensuring the eggs are fully submerged.
    🕒 09:23
15. In separate bags, add the prepared miso marinade. Gently handle the eggs to coat them evenly, and remove air. (Key Tip!) If you prefer spicy ajitama, add ichimi togarashi, doubanjiang, or gochujang.
    🕒 10:09
16. In another set of bags, add the prepared green onion salt marinade. Gently handle the eggs to coat them evenly, and remove air. (Key Tip!) Adding garlic instead of, or in addition to, ginger will provide a more punchy flavor. Adding celery can also enhance the flavor.
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17. Refrigerate the three types of ajitama and let them marinate for at least 1 hour (ideally half a day or longer).
    🕒 11:07
18. Remove the marinated ajitama from the refrigerator and cut them in half using thread. (Key Tip!) Using thread instead of a knife is a great way to cut the eggs cleanly.
    🕒 11:16
19. Drizzle a little of the remaining green onion salt marinade over the cut green onion salt ajitama.
    🕒 12:02