Shoyu Tamago Simple To Make Japanese Soy Marinated Eggs Recipes

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

Steps:

• Gather the ingredients.
• Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
• In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
• Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
• Serve and enjoy.

SOY EGGS (SHOYU TAMAGO)

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.

SHOYU TAMAGO - SIMPLE TO MAKE JAPANESE SOY MARINATED EGGS

Steps:

• In a medium pot, bring water to boil. Add in eggs one by one, and bring back to boiling. Boil eggs for 6-7 minutes.
• In the meantime, prepare your marinade by adding the sugar, the dark and the light soy sauce into a 500ml jar and stir. Set to one side.
• After the 6 minutes, remove pot from heat and place eggs into a bowl of cold water and leave for 5 minutes to cool until ready to handle. You want the eggs to still be warm but easily peelable.
• Peel and rinse the eggs, then place into the jar. Top the jar up with water so that the eggs are covered and give a gentle stir.
• Leave the jar on the counter for 1 hour. Because the eggs are still warm, they will steep and pick up the marinade. They are now ready to use. If you are planning to have them the day after then follow the instructions below.