Best prepared a day in advance
• 6 free-range eggs • 30ml red miso paste • 50ml mirin (sweet rice wine) • 250ml water
Place the eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Allow to rest for 2 minutes in the hot water and then place in cold water. Peel the eggs while still warm and place in a bowl. Combine the miso paste with the mirin and 250ml water and pour over the eggs. Marinate for at least 6 hours before serving.