Ninniku Shoyu Zuke Garlic In Soy Sauce Recipes

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SOY EGGS (SHOYU TAMAGO)



Soy Eggs (Shoyu Tamago) image

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories     Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

10 medium eggs
1 teaspoon white vinegar
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:

  • 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.
  • Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
  • 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.
  • Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g

NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)



Ninniku Shoyu-Zuke (Garlic in Soy Sauce) image

This recipe produces a traditional Japanese pickle. Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar. Marinating time should be about 2 months and will easily last about 10-11 months.

Provided by Broke Guy

Categories     Japanese

Time 15m

Yield 20 pieces

Number Of Ingredients 4

10 garlic, whole bulbs
2 cups rice vinegar
1 1/4 cups regular soy sauce
2 tablespoons sugar

Steps:

  • Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
  • Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
  • Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
  • Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
  • Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
  • When ready to serve, cut each garlic bulb horizontally in half.

Nutrition Facts : Calories 60.4, Fat 0.2, Sodium 1010.6, Carbohydrate 12.2, Fiber 0.8, Sugar 1.9, Protein 3.8

NINNIKU MISO-ZUKE (GARLIC IN MISO)



Ninniku Miso-Zuke (Garlic in Miso) image

This recipe produces a Japanese appetizer or condiment rich in flavor. This pickled garlic can be eaten on it's own or added to other dishes. Two wonderful uses for this pickled garlic firstly is to stir-fry cooked rice with thinly sliced pickled garlic and secondly to brush the cloves with a little sesame oil and grill them over an open flame or stir-fry until the are soft. Marinating time should be about 7 days.

Provided by Broke Guy

Categories     Japanese

Time 18m

Yield 10-12 serving(s)

Number Of Ingredients 3

6 garlic, whole cloves
9 ounces miso
4 tablespoons mirin

Steps:

  • Separate each clove of garlic and trim off the root ends and remove the outer skin. Peel the soft, filmy layer off with your hands.
  • In a sauce pan, place the cloves of garlic and cover with enough water by one knuckle height. Bring to a rolling boil and keep at a rolling boil for 1 minute. Drain and allow to cool completely.
  • Pat the cloves dry completely. Set aside. In a small bowl, combine the miso and mirin to make a paste.
  • Place one spoonful of the miso mixture in the bottom of a sterilized (by boiling water) small pickling jar and spread it around. Place a small layer of garlic cloves over the miso mixture. Place another spoonful of miso mixture over the garlic cloves and spread around.
  • Layer more garlic onto the miso mixture and continue to alternate until all cloves are covered. Let stand in a refrigerator. You can serve this after 7 days. It will a little strong at this point but will mellow even more after one month.

Nutrition Facts : Calories 107.8, Fat 1.7, SaturatedFat 0.3, Sodium 1001.6, Carbohydrate 19.1, Fiber 2.1, Sugar 2, Protein 5.3

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