Steps

1. Bring a pot of water to a rolling boil.
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2. Briefly soak the eggs fresh from the refrigerator in water. 【Tip!】 Soaking creates a water coating on the eggs, making them less prone to cracking.
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3. Gently add the eggs to the boiling water, add 1 tbsp vinegar, and boil over medium heat for 7 minutes. 【Tip!】 Adding vinegar makes the shells easier to peel.
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4. Transfer the boiled eggs to an ice bath and cool them completely. 【Tip!】 Cooling them in an ice bath causes the egg whites to contract, making them easier to peel.
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5. Carefully peel all the eggs.
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6. In a bowl, combine 1 tbsp sugar, 4 tbsp soy sauce, 1 tbsp oyster sauce, 5 tbsp water, and 7 dashes Hypermix, then mix well. 【Tip!】 Using Hypermix concentrates the umami even with simple seasonings, creating a deep flavor. Mixing in oyster sauce adds a rich depth similar to tamari soy sauce.
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7. Place the peeled boiled eggs into a plastic bag and pour in the prepared seasoning liquid.
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8. Squeeze out as much air as possible from the plastic bag and tie it tightly so that the seasoning liquid fully submerges the eggs. If there are unevenly seasoned spots, gently massage the bag without breaking the eggs.
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9. Refrigerate in this state and marinate for 6 hours. 【Tip!】 They will be delicious after 6 hours, but marinating overnight will allow the flavors to penetrate even deeper.
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10. Take out the marinated Ajitama and arrange them on a plate. Drizzle with the marinating liquid if desired.
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