Mirin and soy marinated eggs with cucumber

Ingredients

For 1 serving

• Eggs2
• Mirin10 ml
• Soy sauce1 tablespoon
• Cucumber80 g
• Sesame seeds2 g

Contains: gluten, eggs, soy, sesame

Method

1. Bring a small pan of water to the boil and get a bowl of iced water ready. Lower in the eggs with a spoon and cook them at a gentle boil for 6½ minutes, for a jammy yolk.
2. Transfer them straight to the iced water for 5 minutes, until cold, then peel them gently, starting from the wider end.
3. Put them in a food bag with the mirin, soy sauce and 2 tablespoons of water, squeeze out the air and seal, so they stay covered by the marinade; leave in the fridge for at least 4 hours.
4. When ready to serve, wash the cucumber and cut it into sticks; halve the eggs and finish with the sesame seeds.