Add <quantity>50<unit>ml</unit></quantity> of sake and <quantity>50<unit>ml</unit></quantity> of mirin to a saucepan over medium heat

Simmer the liquids for 30s to cook off the alcohol

Add <quantity>200<unit>ml</unit></quantity> of soy sauce

Add <quantity>1<unit>l</unit></quantity> of water

Add <quantity>3<unit>tbsp</unit></quantity> of chopped ginger and <quantity>2<unit>tbsp</unit></quantity> of minced garlic

Add <quantity>2½<unit>tbsp</unit></quantity> of white sugar and whisk to dissolve

Simmer the marinade for 10m to extract the flavors

Remove from the heat and let it cool down completely

Bring <quantity>2<unit>l</unit></quantity> of water to a boil in another saucepan

Add <quantity>8</quantity> room temperature eggs and cook for 6m until soft boiled

Prepare an ice bath and transfer the cooked eggs immediately to the cold water

Strain the marinade

Peel the cooled eggs and transfer them to the marinade

Place the eggs with the marinade in a zip-top bag. Refrigerate for 12h - 24h to set the flavors. The ajitama is ready

Enjoy it with a bowl of rice or ramen!