Japanese Ramen Egg

Bahan-bahan (6 porsi)

• water (for boiling)
• 1 tablespoon baking soda
• 6 eggs (at room temperature)
• 50 ml Japanese tsuyu (or soup base such as Mizkan Bonito-Flavored Soup Base)
• 50 ml cooking sake
• 25 ml soy sauce (or Tamari soy sauce)
• 25 ml mirin