Easiest Way to Make Tunago No.51

Soy Eggs (Shoyu Tamago)

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Recipe Summary Soy Eggs (Shoyu Tamago)

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.

Ingredients | Tunago No.51

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

Directions

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.

Original recipe is good for10 to 12 medium eggs.

Substitute salt for the vinegar if desired.

Substitute red pepper flakes for the togarashi if needed.

Feel free to use sake instead of mirin.

Info | Tunago No.51

prep: 10 mins cook: 10 mins additional: 1 day total: 1 day Servings: 10 Yield: 10 soy eggs

TAG : Soy Eggs (Shoyu Tamago)

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