Soy-Marinated Eggs with Ginger and Nori

Bring water to a gentle boil and lower in room-temperature eggs (300 g). Boil for 6 minutes 30 seconds for creamy yolks or 8-9 minutes for firmer yolks.

Immediately transfer the eggs to ice water for 10 minutes. Peel under a thin stream of water, starting from the blunt end, so the whites stay smooth.

Combine sugar-free soy sauce (120 g), water (120 g), erythritol (20 g), garlic (10 g), ginger (25 g), green onion (25 g), and chili pepper (1 g). Bring to a light boil, stir, and remove from the heat.

Add sesame oil (5 g) and sesame seeds (10 g), then cool the marinade completely to refrigerator temperature. Do not pour hot marinade over the eggs: the yolk edges will dry out.

Place the peeled eggs in a narrow container, cover with the cold marinade, and add nori (2 g) for only 20-30 minutes; then remove it so the marinade does not turn cloudy. Chill for 8-24 hours, turning once for even color.

Before serving, dry the eggs and cut in half. If they taste too salty, quickly rinse the halves with cold water and dry again.