Steps

1. In a bowl, mix together Soy Sauce 4 tbsp, Mirin (Sweet Rice Wine) 4 tbsp, Sugar 1 tbsp, Cooking Sake (Rice Wine) 3 tbsp, and Bonito Flakes (Katsuobushi) 1-2 packs.
   🕒 00:52
2. Transfer the mixed seasonings to a pot and bring to a boil once to evaporate the alcohol and bring out the umami from the bonito flakes.
   🕒 01:59
3. Strain the boiled marinade. Let the strained marinade cool to room temperature. [Key Tip!] The leftover bonito flakes can be used as a filling for rice balls or other dishes.
   🕒 02:27
4. Prepare 4 Eggs straight from the refrigerator.
   🕒 02:57
5. Reduce the heat of the boiling water and gently place the Eggs into the pot using a ladle, being careful not to hit the bottom. Boil for 7-8 minutes. [Key Tip!] Rolling the eggs partway through the boiling process will help the yolk stay in the center.
   🕒 03:04
6. Quickly remove the boiled eggs from the water and immerse them in cold water to cool completely.
   🕒 03:58
7. In a separate bowl filled with water, gently tap the blunt end of the boiled eggs against the side of the bowl to create cracks all over the shell.
   🕒 04:16
8. Return the cracked eggs to the water and pour some water into the cracks to make peeling easier.
   🕒 04:55
9. Carefully peel the shells, starting from the end where you first made a crack, to ensure they peel off smoothly.
   🕒 05:04
10. Place the peeled eggs in water to prevent their shape from deforming. Peel the remaining eggs in the same way and place them in water.
    🕒 05:33
11. Check if any thin membranes remain on the peeled eggs. Remaining membranes can cause uneven flavor absorption.
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12. Place the empty Egg carton into a plastic bag, and arrange the bag to fit the shape of the carton.
    🕒 06:16
13. Pour the cooled marinade into the plastic bag first. Gently pat the surface of the peeled eggs dry with a paper towel after checking for membranes.
    🕒 06:54
14. Place the dried eggs into the bag, starting with the pointed end, ensuring they are about 2/3 submerged.
    🕒 07:08
15. Once all 4 Eggs are in the bag, add the remaining marinade.
    🕒 07:41
16. Seal the bag and adjust so the marinade is centered around the eggs and the eggs are fully submerged. [Key Tip!] Utilizing the shape of the egg carton helps maintain the eggs' shape while ensuring even flavor penetration.
    🕒 07:56
17. Marinate in the refrigerator. Flipping the eggs halfway through the marinating process will result in a more even coloration.
    🕒 08:22
18. For added flavor, optionally add Sesame Oil a little and mix.
    🕒 08:50
19. Allow the eggs to marinate thoroughly in the refrigerator.
    🕒 09:10
20. Cut the marinated ajitama and arrange them on a plate.
    🕒 10:04
21. Drizzle with the remaining marinade.
    🕒 10:23