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Soy Eggs (Shoyu Tamago)
Soy Eggs (Shoyu Tamago)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
1460 minutes
Savory soy-marinated eggs elevate any ramen dish with a flavor-packed blend of soy sauce, mirin, ponzu, green onions, and togarashi seasoning.
Ingredients:
  • 10 medium eggs
  • 1 teaspoon white vinegar
  • 0.5 cup reduced-sodium soy sauce
  • 0.25 cup prepared ponzu sauce
  • 0.25 cup mirin (Japanese sweet wine)
  • 2 tablespoons chopped scallions
  • 1 clove roasted garlic
  • 0.5 teaspoon light brown sugar
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon togarashi (Japanese red pepper condiment)
  • 0.5 teaspoon grated fresh ginger
Instructions:
  • Add eggs to a pot and cover with 1 inch of water. Remove eggs, stir in vinegar, and bring water to a boil. Gently return eggs to the pot, cover, and cook for 5 minutes for soft-boiled or 8 minutes for hard-boiled. While cooking, make an ice bath.
  • After cooking, quickly transfer the eggs to an ice bath. Gently peel the eggs.
  • In a jar, blend soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger until the sugar dissolves and garlic is finely crushed.
  • Add eggs to the marinade, ensuring they are fully covered. Allow the eggs to marinate for 24 hours. Enjoy the marinated eggs within the next 3 to 4 days.

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