Japanese Lava Egg

These soft-boiled eggs are cooked just long enough to keep the yolk beautifully runny, then left to soak in a sweetened soy-based marinade with mirin and Japanese cooking wine—perfect over rice or enjoyed on their own.

Ingredients

• 10 eggs (that can be eaten raw)
  
• 200 mL Japanese soy sauce
  
• 70 mL Mirin
  
• 50 mL Japanese cooking wine
  
• 700 mL water

Steps

1. Bring a pot of water to a boil
   
2. Add in the eggs in boiling water and let cook for 6.5 minutes
   
3. Prepare a big bowl of water with ice for instant cooling for the eggs
   
4. Let the eggs cool down for about 10 minutes
   
5. In the meanwhile, prepare the marinating sauce by mixing everything in a container
   
6. After cooling, peel the eggs and let marinate in the sauce overnight
   

Languages

Japanisches Lava-Ei - Deutsch (German) version
Huevo de lava japonés - Español (Spanish) version
œuf de lave japonais - Français (French) version
Telur Lava Jepang - Bahasa Indonesia (Indonesian) version
uovo di lava giapponese - Italiana (Italian) version
日本の溶岩卵 - 日本語 (Japanese) version
일본식 용암 계란 - 한국인 (Korean) version
ไข่ลาวาญี่ปุ่น - แบบไทย (Thai) version
日式熔岩蛋 - 简体中文 (Simplified Chinese) version
日式熔岩蛋 - 香港繁體中文 (Traditional Chinese - Hong Kong) version