Shoyu-Zuke Tamago

Shoyu-Zuke Tamago – Japanese Soy Sauce pickled Eggs

Pane-Bistecca

Shoyu-Zuke Tamago 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 means soy in Japanese, and it is very slightly different from Chinese because it is a little lighter and clearer. But you can make these eggs with any soy sauce.

Prep time

3o min

Cooking time

6 min

Portions

Total time

40 min

Ingredients

6 medium eggs at room temperature!

Marinade

250 ml Water
100 ml Soy Sauce (Tamari)
70 ml Mirin (Japanese Rice Wine, can be replaced by 3 parts sake and 1 part sugar)
1 tbsp Sugar
1 tsp Sesame Oil
2 Spring onion, chopped
2 Garlic cloves, grated
1 tbsp Ginger, grated

Instructions

Step 1

Bring all marinade ingredients to a boil in a small saucepan, then cool 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. Then simmer for another 4 minutes.

Step 3

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.

Notes

The marinade can be stored for about 4-5 days, so you can make shoyu zuke tamago again during that time.

Shoyu-Zuke Tamago – Japanese Soy Sauce pickled Eggs