Soy Eggs (Shoyu Tamago) Recipe

Name: Soy Eggs (Shoyu Tamago)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium eggs; 1 teaspoon white vinegar; 1/2 cup reduced-sodium soy sauce; 1/4 cup prepared ponzu sauce; 1/4 cup mirin (Japanese sweet wine); 2 tablespoons chopped scallions; 1 clove roasted garlic; 1/2 teaspoon light brown sugar; 1/2 teaspoon sesame oil; 1/2 teaspoon togarashi (Japanese red pepper condiment); 1/2 teaspoon grated fresh ginger

Servings: persons

10 medium eggs
1 teaspoon white vinegar
1/2 cup reduced-sodium soy sauce
1/4 cup prepared ponzu sauce
1/4 cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
1/2 teaspoon light brown sugar
1/2 teaspoon sesame oil
1/2 teaspoon togarashi (Japanese red pepper condiment)
1/2 teaspoon grated fresh ginger

1
Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. 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 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 the sugar dissolves and the garlic breaks up.
4
Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 medium eggs, 1 teaspoon white vinegar, 1/2 cup reduced-sodium soy sauce, 1/4 cup prepared ponzu sauce, and more.

Yes, Soy Eggs (Shoyu Tamago) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy Eggs (Shoyu Tamago)

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