Description
Shoyu tamago is a Japanese soy sauce marinated egg, often served as a topping for ramen or enjoyed as a snack.
Ingredients
Scale
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon mirin
- 1 tablespoon sugar
Instructions
- Boil the eggs for 7 minutes for a soft yolk.
- Transfer eggs to an ice bath to cool.
- Peel the eggs carefully.
- In a bowl, mix soy sauce, water, mirin, and sugar until dissolved.
- Submerge the eggs in the mixture and refrigerate for at least 4 hours.
- Remove eggs from the marinade and slice in half before serving.
Notes
- Adjust the marinating time for desired flavor intensity.
- Store in the refrigerator for up to 3 days.
- Great for adding to salads or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling and marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: shoyu tamago, soy sauce egg, Japanese egg recipe