Best Shoyu Tamago Recipes

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

Ingredients

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

SHOYU TAMAGO

Shoyu Tamago image

Soy Sauce Eggs (Hardboiled). From Eatwithyoureyesclosed.com. Please note that cooking time for the eggs is six minutes not five. Six minutes cooking time will result in a soft yolk but not runny. Increase time up to 9 minutes for firmer egg yolks.

Provided by C G @Celestina9000

Categories Other Snacks

Number Of Ingredients 8

Ingredients

4 - eggs
MARINADE:
1 cup(s) shoyu
1 cup(s) water
1/2 cup(s) sake or mirin (or a combination of both)
2 - scallions, chopped
2 clove(s) garlic, peeled and minced
1 tablespoon(s) fresh ginger, grated

Steps:

MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
Pour the marinade into a non-reactive storage container (glass preferably!)
EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
Bring a large pot of water to a boil.
Carefully place the eggs in the water. Immediately start stirring the water so that the eggs are moving constantly. Do this for 2 full minutes *without stopping*.
Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
Cover and refrigerate 12 hours.
TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.