Mayak Eggs

Upgraded Mayak Eggs (with Bonito Powder)

Ingredients (for about 6 eggs)

6 eggs, 100 ml soy sauce, 100 ml water, 1.5 tbsp sugar, 1 tbsp mirin (optional), 1 tbsp minced garlic, 2 green onions, chopped, 1/4 onion, finely diced (optional), 1 chili pepper, sliced, 1 tsp sesame seeds, 1–2 tsp bonito powder (katsuobushi powder)

Instructions

1) Cook the soft-boiled eggs

1. Bring water to a boil.

2. Add the eggs and cook for 6–7 minutes (6 minutes for runny, 7 minutes for jammy).

3. Immediately transfer eggs to ice water for at least 5 minutes to stop cooking.

4. Peel and set aside.

2) Make the marinade (with bonito powder)

Mix all of the following in a bowl:

Soy sauce, Water, Sugar, Mirin, Garlic, Green onions, Onion, Chili, Sesame seeds, Bonito powder (1–2 tsp)

Stir until the sugar and bonito powder dissolve.

Bonito powder adds depth and umami. Avoid adding too much, or the flavor can become overpowering.

3) Marinate the eggs

Place the peeled eggs into an airtight container.

Pour the marinade over the eggs.

Refrigerate for at least 6 hours — overnight tastes the best.

Tips (Bonito version)

For extra umami, replace water with Japanese dashi stock.

Bonito powder absorbs flavor quickly, so the marinade will taste best after resting overnight.

You can increase bonito powder to 2.5 tsp if you like stronger flavor, but avoid going too heavy.

 升級版麻藥蛋（加入堅魚粉）

材料（約 6 顆）

雞蛋 6 顆, 醬油 100 ml, 清水 100 ml, 糖 1.5 大, 味醂 1 大匙（可省略, 蒜蓉 1 大匙, 青蔥 2 條（切粒, 洋蔥 1/4 個（切碎，可省略), 辣椒 1 支（切圈), 芝麻 1 小匙, 堅魚粉 1–2 小匙（依個人口味調整）

做法

1. 煮溏心蛋

同原本做法：

水滾 → 放蛋 → 中火 6–7 分鐘 → 立即冰水冷卻 → 剝殼備用。

2. 調麻藥醬汁（加入堅魚粉）

把以下材料全部混合：

醬油, 清水, 糖, 味醂, 蒜蓉, 青蔥, 洋蔥碎, 辣椒,芝麻, 堅魚粉 1–2 小匙

攪拌至堅魚粉及糖溶化即可。

📌 堅魚粉加入後風味會更鮮，但建議不要加太多，以免味道變混濁。

3. 醃蛋

把蛋放進密實盒，倒入全部醬汁。

放雪櫃至少 6 小時，隔夜味道最理想。

🍽️ 小貼士（加入堅魚粉版）

▫️如果想更鮮味，可把清水改成 日式高湯（dashi）。

▫️堅魚粉吸味快，醬汁第二天味道最平衡。

▫️喜歡更濃口的可把堅魚粉增加到 2.5 小匙，但不建議超過。