"These wonderfully soft eggs are often served in ramen soups. But they also go well with any Asian dish. The eggs are cooked only until the yolk is semi-solid, yet still somewhat runny. Therefore, it is important to follow the cooking time very carefully.
In Japan, these eggs are often called onsen eggs because the women took them to the bath and simply placed the basket full of eggs in the hot water. Thus, the eggs would cook while the women could comfortably take a bath!"
Shoyu-Zuke Tamago (Japanese Soy Sauce pickled Eggs)
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Prep time 4hrs 10mins
Cook time 6mins
Serves or Makes: 6
Recipe Card
ingredients
- 6 eggs, at room temperature
- 1 cup water
- 1/4 cup tamari soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 spring onions, chopped
- 2 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
Method
Step 1
Mix all ingredients except the eggs together in a saucepan and bring to a boil. Then cool down completely.
Step 2
Bring a large pot of water to a boil. Reduce heat and carefully put in eggs. Simmer for 2 minutes, turning and rotating the eggs so the yolk will nicely set in the center of the eggs.
Step 3
Then simmer for another 4 minutes. Put the eggs into ice water and let them cool down. Do not peel until the eggs are completely cold, the shell will come off nicely.
Step 4
Place the eggs in a bowl or tubberware and pour the cooled soy mixture over them. Cover and let marinate in the refrigerator for at least 4 hours, up to about 12 hours.
Step 5
Then remove the eggs from the marinade and cut in half, serve on a platter, or add to a ramen soup, or rice bowl.
Step 6
Tip: The marinade can be stored for about 4-5 days, so you can make shoyu zuke tamago again during that time.