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Soy Eggs (Shoyu Tamago)

Soy Eggs (Shoyu Tamago)

Cost $6, save $10

Source: Recommended by CookPal

  • 1,440 Min
  • 10 Servings
  • $6

INGREDIENTS

  • Eggs and Vinegar

    • 🥚 10 medium eggs
    • 1 teaspoon white vinegar

  • Sauces and Seasonings

    • ½ cup reduced-sodium soy sauce
    • ¼ cup prepared ponzu sauce
    • ¼ cup mirin (Japanese sweet wine)
    • 2 tablespoons chopped scallions
    • 1 clove roasted garlic
    • ½ teaspoon light brown sugar
    • ½ teaspoon sesame oil
    • ½ teaspoon togarashi (Japanese red pepper condiment)
    • ½ teaspoon grated fresh ginger

STEPS

1

Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.

2

Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.

3

Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.

4

Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

NUTRIENTS

Per 1 serving

🔥

100

Calories

  • 7
    Protein
  • 5
    Carbs
  • 5
    Fats

💡 Add to ramen for extra flavor.Experiment with different spices for varied tastes.Keep eggs refrigerated for longer shelf life.