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Japanese egg

A beautifully marbled egg (the egg on the right in the photo).

Ingredients

Egg
Unagi kabayaki sauce
Water

Preparation

  1. Boil an egg until soft to medium. Rinse with cold water and gently roll the egg so the shell cracks here and there.
  2. Mix unagi kabayaki sauce with water until it is liquid.
  3. Place the eggs in this mixture and heat gently (do not boil) for about 8 minutes.
  4. The black sauce will now seep through the shell, creating a marbled effect (and extra flavor).