Name: Soy Eggs (Shoyu Tamago)
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Eggs - 10 medium; White vinegar - 1 teaspoon; Reduced-sodium soy sauce - ½ cup; Prepared ponzu sauce - ¼ cup; Mirin (Japanese sweet wine) - ¼ cup; Chopped scallions - 2 tablespoons; Roasted garlic - 1 clove; Light brown sugar - ½ teaspoon; Sesame oil - ½ teaspoon; Togarashi (Japanese red pepper condiment) - ½ teaspoon; Grated fresh ginger - ½ teaspoon

Ingredients for - Soy Eggs (Shoyu Tamago)

1. Eggs 10 medium

2. White vinegar 1 teaspoon

3. Reduced-sodium soy sauce ½ cup

4. Prepared ponzu sauce ¼ cup

5. Mirin (Japanese sweet wine) ¼ cup

6. Chopped scallions 2 tablespoons

7. Roasted garlic 1 clove

8. Light brown sugar ½ teaspoon

9. Sesame oil ½ teaspoon

10. Togarashi (Japanese red pepper condiment) ½ teaspoon

11. Grated fresh ginger ½ teaspoon

How to cook deliciously - Soy Eggs (Shoyu Tamago)

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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