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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.