Best Soy Sauce Eggs Bento Eggs Recipes

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Tamagoyaki (Japanese Rolled Omelette) image

Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.

Provided by Namiko Chen

Time 10m

Number Of Ingredients 10

Ingredients

3 large eggs (50 g each w/o shell)
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
1½ sheets nori (dried laver seaweed) ((optional; for omelette with nori in it))
3 Tbsp dashi (Japanese soup stock; click to learn more)
2 tsp sugar
1 tsp soy sauce ((use GF soy sauce for gluten-free))
1 tsp mirin
2 pinch kosher salt (Diamond Crystal; use half for table salt)
3 oz daikon radish ((1 inch, 2.5 cm; use the green top part as it is sweeter than the white part))
soy sauce ((use GF soy sauce for gluten-free))

Steps:

Gather all the ingredients.
Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
In another bowl, combine the seasonings and mix well.
Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

Easy Soy Sauce Eggs (Shoyu Tamago) image

Japanese soy sauce eggs (shoyu tamago) are hard-boiled and seasoned with soy sauce. They are eaten as a snack, appetizer, or part of a meal.

Provided by Judy Ung

Categories Appetizer Breakfast Lunch Side Dish Snack Dinner

Time 10m

Yield 4

Number Of Ingredients 2

Ingredients

4 eggs, soft or hard boiled
5 tablespoons soy sauce (regular or dark)

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.

Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g