Soy Eggs (Shoyu Tamago)

Perfect in ramen, these soy eggs are boiled then soaked in a symphony of low-sodium soy sauce, mirin, ponzu, green onions, and togarashi.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 100 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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