Learn how to make the ultimate soy sauce marinated eggs with this simple and tasty recipe. These eggs are packed with umami flavors and make a perfect topping for ramen, salads, or enjoyed as a snack. The marination process infuses the eggs with a savory shoyu tamago flavor that is irresistible. With a few simple ingredients and minimal effort, you can create a delightful dish that will impress your family and friends.
Ingredients
- 6 large eggs
- 1 cup soy sauce
- 1 cup water
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon sesame oil
Directions
- Place the eggs in a saucepan and add enough water to cover them. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 6 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice. This will stop the cooking process and cool the eggs quickly.
- After 6 minutes, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit in the ice bath for at least 5 minutes to cool completely.
- In a separate saucepan, combine soy sauce, water, mirin, sugar, salt, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let it cool for 10 minutes.
- Gently tap each egg on a hard surface to create cracks all over the shell, but be careful not to peel or break it. Place the cracked eggs in a large ziplock bag or a container with a lid.
- Pour the cooled marinade over the eggs, making sure they are fully submerged. Seal the bag or container and refrigerate for at least 2 hours, or overnight for a stronger flavor.
- When ready to serve, carefully peel the eggs and slice them in half lengthwise. The yolks will be soft, creamy, and flavored with the delicious soy sauce marinade. Serve them on top of ramen, salads, or enjoy them as a snack.
- Leftover marinated eggs can be stored in the refrigerator for up to 5 days. Keep them in their marinade to maintain their flavor and freshness.
