Mini Fluffy Yeast Doughnuts (Japanese)

Ingredients:

100g AP Flour

100g Cake Flour

3g yeast

30g sugar

2g salt

20g butter

3g baking powder

25g whole eggs

110g milk

Oil for frying

Granulated sugar for coating

Direction/Instructions:

1. Put all ingredients into the BM (Bread Machine), use the dough mode to start.
2. When the dough beep sounds, remove the dough & shape it into a ball, cover it with a cloth & allow it to rest for 40-60 mins or fermented 2 or 3 times in size.
3. Divide the dough into a small ball (10g ea).  Lightly place it on cut parchment paper, cover it with a damp cloth & sit for another 15 mins.
4. Lightly re-roll & place on cut parchment paper (4x4 ea) & fermented for 20-30 mins.
5. Heat oil 170 deg, slowly add the dough & fry for about 2 mins on both sides or till golden.  Drain the oil.
6. Put granulated sugar in a bag, put doughnuts & shake to coat.  Serve immediately.

Japanese Milk Bread

Starter

45g bread flour

120 ml whole milk

Dough

325g bread flour

60g sugar

7g active dry yeast (1 packet)

4g salt

1 egg

120ml warm whole milk ~ plus extra for brushing on the unbaked loaf

60g unsalted butter ~ cut into pcs & softened at room temperature

Direction/Instruction:

1. Starter: In a small heavy pot, whisk flour, milk & 1/2 cup water (120ml) together until smooth.  Bring to a simmer over medium-low heat & cook, stirring often until thickened but still pourable (abt 10 mins); it will thicken more as it cools.  When it's ready, the spoon will leave tracks on the bottom of the pot.  Scrape into a measuring cup & lightly cover the surface with plastic wrap.  Set aside to cool to room temperature (Will have about 1 cup starter)
2. Dough:  In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast & salt.  Mix for a few seconds just until evenly combined.
3. Add egg, milk & 1/2 cup starter.  Turn the mixer on low speed & knead 5 mins.
4. Add soft butter & knead another 10-12 mins (it will take a few mins for butter to be incorporated), until the dough is smooth & springy & just a bit tacky.
5. Lightly butter the inside of a bowl.  Use hand to lift the dough out of the mixer bowl, shape into a ball & place in the prepared bowl.  Cover with a kitchen towel & let rise in a warm place until double in size (abt 40 to 60 mins).
6. Punch the dough down & use hands to scoop it out onto a surface.  Using a bench scraper or a large knife, cut dough in half.  Lightly form each half into a ball, cover again & let rise for 15 mins.
7. Heat the oven to 180 deg C (350 degrees).  In the meantime, generously butter a 9x5 inch loaf pan.
8. Using a rolling pin, gently roll out one dough ball into a thick oval.  (By this time, the dough should be moist & no longer sticky.  Probably will not need to flour the surface but may want to flour the pin).  Firstly roll away from the body then pull in, until the oval is about 12-inch long & 6-inch across.
9. Fold the top 3-inches of the oval down then fold the bottom 3-inches of the oval up, making a rough square.  Starting from the right edge of the square, roll up the dough into a fat log, pick it up & smooth the top with hands.  Place the log in the buttered pan, seam side down & crosswise, nestling it near one end of the pan.  Repeat with the other dough ball, placing it near the other end of the pan.
10. Cover & let rest 30 to 40 mins more, until the risen dough is peeking over the edge of the pan & the dough logs are meeting in the center.  Brush the tops with milk & bake on the bottom shelf of the oven until golden brown & puffed for 35 to 40 mins.
11. Let cool in the pan for 10 mins, then remove to a wire rack & let cool at least an hour to let the crust soften & keep the crumb lofty.  (If cut too soon, the air bubbles trapped in the bread will deflate)

Tips:

The starter recipe produces enough to bake 2 loaves because it's difficult to cook a small amount.  Discard the extra starter or double the dough recipe & bake 2 loaves.

Egg Yolk Cookies

Ingredients:

113g unsalted butter

200g sugar

6 egg yolks

1 tsp vanilla

310g Plain flour

1 tsp baking soda

1 tsp cream tartar

1/2 tsp salt

60g chocolate chip

60g walnuts (Optional)

Directions/Instructions:

1. Preheat oven 180 deg C.
2. In a small bowl, whisk the egg yolks & vanilla extract.  Set aside.
3. In a large mixing bowl with a paddle attachment or using an electric hand-held mixer, beat the butter & sugar until fluffy.  Add the egg yolk mixture & continue mixing until well combined, scraping down the sides couple times.  Stir in all the dry ingredients.  Mix just until well combined then add chocolate chips or walnuts if desired.
4. Form into 1.5-inch balls & place them on baking sheets with plenty of space to spread.  Flatten the dough slightly before baking.  Bake for 8-10 mins or until the edges are set.

Blueberry Pancake Mix Cookie

Ingredients:

56g softened butter

1/2 cup pure maple syrup

1-1/2 cup Pancake mix

1 cup White chocolate chips

1 cup Frozen/fresh blueberries.

Directions/Instructions:

1. Preheat oven to 180 deg (350 Deg F) & line a large baking sheet with a Silpat liner or parchment paper.
2. In a large mixing bowl, beat butter until light & fluffy.   Stir in pure maple syrup then add Pancake Mix & white chips.  Stir until combined.  Gently stir in the blueberries, mixing sparingly.  See swirls of purple not completely purple dough.
3. With a medium cookie/ice-cream scoop, place dough onto cookies sheet abt 1 inch apart.  Bake for 13-15 mins until baked through.  Let cool on the baking sheet for 10 mins before transferring.  Serve room temperature.

Homemade Cornmeal

Ingredients:

1 cup popcorn ~ abt 1-1/4 cups of cornmeal

Directions/Instructions:

1. Place the popcorn kernels in the food processor, coffee grinder, miller, etc.  Blend for a few minutes until the corn starts to break down.
2. Pour the contents into a strainer or sifter & sieve out the cornmeal.  Then replace the remaining larger kernels back in the food processor & repeat the process until what is left is a nice bowl of freshly ground cornmeal.
3. Use the cornmeal in any recipe that calls for cornmeal.
4. Store any leftover cornmeal in an airtight container, in a cool dry place like a pantry for about a year, or freeze it for a few years.

Cheddar Cheesy Bread

Ingredients:
120ml water
1 egg beaten
250g bread flour
1-1/2 tbsp (18g) sugar
1 tbsp (6g) dry milk powder
1 tsp (5g) salt
15g unsalted butter
1 tsp (3g) dry yeast

Additional
100g Cheddar shredded cheese

Instruction

1. Put all ingredients except cheese into the BM (Bread Machine), use the dough mode, or #10 to start.
2. When the dough beep sounds, remove the dough & shape it into a ball, cover it with a cloth & allow it to rest for 20 mins.
3. Use a rolling pin to roll out the dough into a 35 x 12 cm rectangle & distribute the shredded cheese evenly on the dough.
4. Roll dough from the front to the edge & press the seams closed.  Place the rolled dough seam-side down into a rectangle pan. Apply egg wash & allow to proof for another 30 mins.
5. Preheat the oven at 170 deg (fan mode) & bake for about 15-20 min

Amaretti Cookies (Italian)

Ingredients:

250g Almond powder/ground

200g fine sugar

3 egg whites

1 tsp Almond flavor

1 lemon zest

Extra granulated sugar for coating

Directions/Instructions:

1. Preheat oven to 180 deg C.  Position rack in the center.  Line large baking sheet with parchment paper.
2. In a large bowl, whisk almond flour & sugar together.  Add grated lemon zest & whisk a few more times.  Set aside.
3. In a separate bowl, whisk egg whites to a soft peak stage.  Whisk in the almond extract.
4. Gently incorporate the egg whites into the dry ingredients.  Once the dough is completely moist, it's done.
5. Use the smallest ice cream scooper to portion the dough (abt 1 tbsp).  With slightly damp hands, press palms into the plate of sugar.
6. Roll each ball of dough with sugar-coated palms & then again in the sugar on the plate.
7. Place on the paper-lined baking sheet.  Bake for abt 25 mins or until bottoms is golden brown in color.
8. Cool before storing at room temperature in airtight containers.  Will keep for 3-4 days. 

Matcha Cream Cheese Chiffon

Ingredients:

(A) 

160g AP flour

15g Matcha powder

1 tsp Baking powder

1/2 tsp Salt

(B) 

200g Cream Cheese

100g Fine Sugar

7 or 8 Egg Yolks (58-60g ea w/shell)

(C)

180g Whole/Full Milk

100g Oil

Meringue

7 Egg Whites

1-1/2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Whisk (A) until well combined, no clumps.
2. In another bowl, whisk (B) till the cheese & egg turn creamy.  Add (C) & mix to combine together.
3. Then add in (A) into cream cheese mixture & continue to whisk till the batter become smooth.
4. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
5. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
6. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven. 

Uncle Rikuro's Cheesecake (Japanese Soft Cheesecake)

Ingredients:
250g Cream cheese
100ml fresh milk
50g butter
1 tbsp lemon juice
6 egg whites
6 egg yolks
60g Plain flour
20g cornflour
1/4 tsp salt

Directions:

1. Preheat oven at 120 deg C (top & bottom without fan mode).  Lightly grease & line the bottom & sides of the 18cm round pan.
2. Sift flour & cornflour together & add salt to it.
3. Melt cream cheese, butter & milk over a double boiler.  Cool the mixture.
4. Add egg yolks into the cream cheese mixture & continue to whisk till incorporated.
5. Then add lemon juice & fold in the sifted flours.
6. In another bowl, whisk egg whites until foamy.  Add in the sugar gradually & whisk until soft peaks form. (Do not overbeat the egg whites.  They should look glossy)
7. Add 1/3 egg white mixture into the cheese mixture & fold to mix well.  And repeat the process until the egg white mixture finish.
8. Pour into the springform cake tin & tap few times so that wouldn't end up with huge bubbles in the cake.
9. Put the cake onto a tray filled with some hot water & bake in a water bath (See Note below for baking time & step)

Alternative Temperature/Baking Time:

Baking Step 1:

• Baking temperature: 120 deg C / bake for 20 mins.  After 20 mins, keep the oven door closed & increase the temperature to 150 deg C; continue baking for 15 mins.

Baking Step 2:

• After 15 mins, open the oven door for 10 sec & close back up. Now lower the temperature to 100 deg C; continue baking for 40 mins.

Baking Step 3:

• After 40 mins; turn off the oven.  Open the oven door & close back up.  Let the cake cool down in the oven for 10 mins.

Baking time may vary depending on the type & accuracy of your oven.  If you want to succeed baking this recipe.  buy a thermometer to place in the oven.

Tips:

• Always pre-heat the oven and fill the water in tray/pan bigger enough for the 18cm tin for the water bath.
• Do not remove the hot cake out of a baking pan immediately or the cake may collapse.  Let cool for 15 mins before removing from the tin.
• Substitute lemon juice with orange juice
• Replace 20-30g cake flour with the respective amount of Matcha (green tea powder) or Cocoa powder.

Homemade Almond Paste

Ingredients:

120g almond flour/ground

50g powder sugar

1/8 tsp salt

1 egg white

1/2 tsp almond extract

Direction/Instruction:

1. Add almond flour/ground; powder sugar & salt in the bowl of a food processor & pulse until evenly mixed.
2. Add egg white & almond extract & pulse until a smooth paste forms
3. Roll into a log, cover with plastic wrap & refrigerate until ready to use.
4. Almond paste can be prepared well in advance & stored in the refrigerator for up to 10 days.

Red Velvet Chiffon Cake

Ingredients:

(A) 

220g AP flour

100g Fine Sugar

1 tsp Baking powder

1/2 tsp Salt

1 tbsp Instant Coffee

(B) 

180g Whole/Full Milk

100g Oil

7 Egg Yolks (58-60g ea w/shell)

1/2 tsp Vanilla Essence

30g Melted Dar Chocolate (73%)

Red Food Colouring (Wilton Gel Red-Red)

Meringue

7 Egg Whites

2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Mix (A) until well combined.
2. Then add (B) into (A).  Mix well combined into a smooth batter.
3. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
4. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
5. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven.

Maple Coffee Cake - Pancake Mix

Ingredients:

2 cups Pancake Mix

1 cup milk

2 tbsp Pure Maple syrup

1 egg

Topping Streusel

2/3 Pancake Mix

2/3 Brown sugar

1 tsp Cinnamon powder

1 tsp salt

40g butter

2 tbsp Pure Maple syrup

Direction/Instruction:

1. Heat oven to 190 deg C.  Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper & insides of the pan with cooking spray.  Set aside.
2. In a small bowl, cut together pancake mix, brown sugar, ground cinnamon, salt, maple syrup & cold butter.  The mixture will be crumbly & resemble brown sugar when complete.  Set aside.
3. In a large mixing bowl, combine pancak mix, whole milk, maple syrup & lightly beaten egg.
4. Transfer coffee cake batter to prepared springform pan.  Top with streusel & using a knife or toothpick, swirl streusel mixture into the cake batter.
5. Bake for 30-35 mins or until it passes a toothpick test.
6. Remove & allow to cool for 15-20 mins before removing from pan & serving warm.

Lapis Cheese Cake

Ingredients:

200g butter

200g cheese cream

5 egg yolk

3 egg whites

140g caster sugar

1 tbsp Emulsifier / Ovallette

125g Hong Kong flour / Cake flour / AP flour

1 tsp baking powder

50ml ice-cold water

Direction/Instruction:

1. Grease the 7" square pan & lined the bottom with parchment paper.
2. Preheat the oven to 220 deg C.
3. In another bowl, whisk butter & cream cheese till light & fluffy.  Set aside.
4. In a stand mixer, beat eggs, sugar & ovallette on medium-high speed till double in volume; pale & fluffy.
5. Then add in flour & ice-cold water alternately until well mixed.
6. Add the butter mixture & mix well till combined.
7. Bake 1st layer (120g ea) using "OVEN for 10 mins & press with a presser mold.
8. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way until all the batter is used.
9. The last layer change to "OVEN" (I use fan mode) & bake the entire cake for 15-20 mins or until the edges of the cake are dry.
10. Remove from the oven.  Leave to cool before slicing & serving.

Parmesan Cheese Puffs

Ingredients:

2 large egg whites

1 cup grated Parmesan cheese

Oil for frying

Direction/Instruction:

1. Heat oil in a heavy pot or deep fryer to 190 deg C.
2. In a medium glass/metal bowl, whip egg whites until they just hold a stiff peak.  Fold in Parmesan cheese until evenly distributed.  Form level teaspoon of batter into balls.
3. Fry balls a few at a time, turning once until crisp & golden.  Using a slotted spoon, remove puffs from oil & place onto paper towels to drain.

Japanese Butter Bun

Ingredients:

1 egg + cold fresh milk ~ 140g total

20g sugar

2g salt

40g cold unsalted butter

200g bread flour

1 tsp instant yeast

Direction/Instruction

1. Line a 20cm square pan with parchment paper
2. Pour all the ingredients into the bread pan following the sequence listed in the above ingredients.
3. Place the bread pan into the bread machine, select the "dough" function & start the machine.
4. When the process is over, let the dough sit for about 15-20 mins (As cold ingredients was been used in this recipe, the proofing process slow down)
5. Sprinkle some flour over the dough & worktop before inverting out the dough.  Press down the dough to release the trapped air.
6. Divide into 16 equal portions (25g-27g each).  shape it into ball shape dough.  Roll to shape.
7. Place the ball dough in the prepared square pan.  Spray some water over the dough.  Place in a warm & closed oven to proof for about 30-35 mins or till the dough is 80% touching each other.
8. Preheat the oven to 170 deg C.  Brush some egg wash over the surface.  Bake for 15 mins & the lower rack.  Then further reduce the temperature to 150 deg C & bake for 2 mins or till the bread turns golden.
9. Allow the bread to rest in the pan for 5 mins before unmolding by lifting the parchment paper.  Let the bread cool down on a wire rack before serving. 

Cinnamon-Honey Butter

 

Ingredients:

170g (3/4 cup) salted butter

75g (1/3 cup) powdered sugar

2 tbsp honey

1/2 tsp ground cinnamon

1/8 tsp vanilla extract

Direction/Instruction:

1. Using a stand/electric mixer, whip together all the above ingredients until fully combined.  Taste & adjust sweetness to taste.  Store in a container.

Caramel Crunch Cornflakes Brownie

Ingredients:

165g unsalted butter

165g semi-chocolate

330g caster sugar

3 large egg

120g All-purpose flour

45g cocoa powder

1/2 ts salt

Topping

600g caster sugar

400g double heavy cream

200g butter

250g cornflakes

1 tsp salt

1-1/2 tsp vanilla

Direction/Instruction:

1. Prepared Brownie: Preheat oven to 175 deg C.  Lightly greases a 10-inch baking pan with cooking oil spray.  Line with parchment paper or baking paper; set aside.
2. Place chopped chocolate in a medium heat-proof bowl.  Heat the butter in a small saucepan over medium heat until it begins to melt.  Pour melted butter over chocolate & keep stir until the chocolate melted; then set aside to let it cool.
3. In a stand mixer with the balloon whisk attachment, beat sugar & egg together on low-medium speed till double in volume & fluffy for about 10 mins.
4. Then add the butter-chocolate mixture slowly while the whisk still whisking & to combine the batter together.
5. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
6. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
7. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
8. Prepared caramel cornflake: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
9. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
10. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.).  
11. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min or it reaches 118 deg. C
12. Remove from heat & stir in 1 tsp of salt.  Then add in cornflakes & coat evenly.
13. Assemble: Pour caramel cornflakes over the brownie.  Press & smooth the top.  Let it chill at least an hour before cutting into square bites. 

Instrant Rice Chakkuli

 

Ingredients:

2 cup rice flour

1 cup plain flour

1 tsp salt

1 tsp chili powder

1/2 tsp turmeric powder

1/4 tsp Hing (Asafoetida)

2 tbsp sesame seed

2 tbsp butter ~ room temperature

Water ~ for kneading

Oil ~ for frying

Direction/Instruction

1. In a large mixing bowl, add all the dry ingredients & mix well to combine.
2. Add butter, crumble & mix until the flour is well coated with the butter.
3. Add water slowly & start to knead the dough.  Knead to smooth & soft dough adding water as required.
4. Use star mold & fix to chakli maker.  Grease inside the mold with oil to prevent the dough from sticking to the mold.
5. Make a cylinder shape out of the dough & place inside the mold.  Tighten the lid & start to prepare chaklis on parchment paper by making a spiral shape.
6. Seal the ends to prevent from falling apart while deep frying.
7. Take one murukku at a time & slide into the hot oil (170 deg).  Flip & fry on medium flame till it turns crispy on both sides.
8. Drain on a paper towel to remove excess oil.  Let cool & store in an airtight container.

Shrimp Wanton Ramen

Ingredients:

500g fresh shrimp

1 packet of fresh/dried ramen

Soup

2 tbsp cooking oil

prawn shell

1 cup rice wine

5 cups chicken stock

2 cups soy milk or water

Wontons

2 cloves garlic ~ chopped

1oz ginger ~ chopped

2 spring onions ~ chopped

1 egg white

1 tsp soy sauce

1 tsp rice wine

1 tsp sesame oil

1-1/2 tsp cornstarch

1 tsp ground black pepper

Wonton wrappers

Ramen (per bowl)

1 clove garlic ~ grated

1 tbsp Tsuyu (Japanese soup base sauce)

1/2 bok choy

1 portion fresh/frozen ramen noodles

1/2 ramen egg (recipe)

chopped green onions

black & white sesame seeds

Chili oil ~ optional

Direction/Instruction:

1. Remove the heads and shells from the shrimp and place them in a medium-sized pot for the soup. Set the meat aside for the wontons. Add cooking oil to a pot, turn the heat to medium-high, and sauté the shrimp heads and shells. Use a wooden spoon to press the shrimp heads during this time, extracting a delicious buttery flavor from the orange "goo.
2. When the shrimp heads and shells turn orange and the bottom of the pan has plenty of brown bits, about 4 minutes, add rice wine to deglaze the pot. Pour in the chicken stock and soy milk, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes without a lid, stirring occasionally.
3. For the wontons, chop the shrimp meat until it becomes sticky and pasty. Place the shrimp in a mixing bowl and mix thoroughly with all the wonton ingredients. Take a wonton wrapper and wet the edges with a little cold water. Place about 1 teaspoon of filling in the center and fold the wrapper by bringing all the edges together. No special folding skills are needed for this type of wonton, but ensure it's well-sealed. Repeat with the remaining ingredients. Once the soup has finished simmering, remove the shrimp heads and shells from the broth and keep it warm.
4. Bring another pot of water to a boil and add a generous amount of salt. Blanch the bok choy for 1 minute, then remove, drain, and set aside.
5. Drop the wontons (5-7 per serving) into the now-empty boiling salted water. After 30 seconds, add fresh ramen noodles and cook according to the package directions. If using dried ramen noodles, cook them separately ahead of time.
6. In a serving bowl, grate 1 clove of garlic and add 1 tablespoon of tsuyu. Pour in 1 ½ to 2 cups of broth, drain the cooked ramen noodles, and add them in. Stir the noodles to coat them evenly with the broth and arrange them nicely. Top with wontons, blanched bok choy, ramen egg, chopped green onions, sesame seeds, and chili oil.

Note: You can substitute soy milk with water if you prefer clear shrimp broth to creamy broth.

Ramen Egg / Japanese Soft Boiled Egg

Ingredients:

4 eggs

1/2 cup light soy sauce

1 cup water

2 tsp dark soy sauce

1 tbsp sugar

Direction/Instruction

1. Boil a pot of water on medium-high heat.  Once the water has been boiled, add the eggs & reduce the heat to medium-low.  Let it boil for 7 mins.
2. After 7 mins, scoop the cooked eggs & submerge into cold iced water.  To stop cooking.
3. In a large bowl, add all the above ingredients.  Stir to mix well.  Peel the egg shell carefully & put it into the soy mixture.  Take a small plate to cover the egg as fully immerse in the soy mixture.  Set in the fridge for about 2 hours or the best result let it set for overnight.