September 11, 2016
Shoyu Tamago aka Soy Sauce Eggs
I love Asian food of all kinds, so I have been trying to learn how to make some of my favorite restaurant dishes at home. It's so much more economical, and I get to eat it more often than if I were to depend on dining out all the time to have it. It's also a lot of fun to get into the kitchen and try something new with my kids.
Making shoyu tamago is a simple process and it doesn't take much other than time. The eggs need to marinate after being soft boiled and peeled but once they have hung out for a while in their soy sauce bath, they are good to go! Use them in ramen, pho, or as a delicious side for many dishes. I love them in a salad or even just as a quick snack by themselves. Let me know if you try them and how you served them.
12 large eggs
2 cup low sodium soy sauce
1 cup mirin
2 Tablespoons grated ginger
1 clove garlic, minced
2 small hot red chili peppers, minced
1: Bring a large pot of water to a boil. Carefully lower eggs into boiling water and stir gently for the first 2 minutes of boiling to distribute yolks to the center of the egg. Boil eggs for exactly 7 minutes.
2: Once eggs are done boiling, transfer to an ice bath and allow to cool to a comfortable handling temperature.
3: While eggs are cooling prepare marinade in a large ziplock bag or container that has a tight fitting cover by combining soy sauce, mirin, ginger, garlic and minced chili peppers.
4: When eggs are cool enough to handle, peel them and add the whole eggs to the marinade. Be sure the eggs are submerged completely. Seal container.
5: Place in refrigerator for at least 2 hours but for as long as 8 hours. The longer the eggs stay in the marinade, the deeper color and flavor they will have.
6: Remove from marinade. The eggs can be kept in the refrigerator for as long as 3 weeks, in a tightly sealed container.
7: Cut in half and serve. Eat cold or room temperature.
Makes 12 eggs.