/ck/ - Food & Cooking

>>18252729
Based. But sure to check what type of mirin you’re actually going to use though. Personally I use hon mirin due to its high alcohol content, and for my personal recipe I use 100ml of mirin for every 66ml of soy and 250ml of water. This is much more mirin than what the Japanese would typically use but after 3 days of marination you get one hell of a kick out of it, it’s awesome. My partner calls them “drunken eggs,” kek. Picrel is my Ajitama that I make pretty much every single week, I usually make a batch of 6 at once every weekend and will find any damn excuse to put it in a dish.