Accidentally made the wildest Ajitsuke Tamago I've ever made

I tend to live on a budget and am loathe to waste anything, so often my fridge will be full of nearly-empty pots of marinated foods with only the marinade left in.

Soft-boiled a batch of eggs as usual and set them aside in a bowl. Added the shoyu and a bit or mirin, but I was all out of rice vinegar. I had recently finished a jar of gari and had kept the marinade, so I made the substitution.

Those are some of the best ramen eggs I have ever made. Perfect blend of sweet-and-sour with a hint of fresh ginger.

Anybody else happen to randomly chance upon this kind of combination or something similar? 'cause wow. I should trust my gut more often.