{"id":15256,"date":"2023-03-22T04:31:51","date_gmt":"2023-03-22T04:31:51","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/03\/22\/shoyu-zuke-tamago\/"},"modified":"2024-04-26T23:13:16","modified_gmt":"2024-04-26T15:13:16","slug":"shoyu-zuke-tamago","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/03\/22\/shoyu-zuke-tamago\/","title":{"rendered":"Shoyu-Zuke Tamago \u2013 Japanese Soy Sauce pickled Eggs"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap8.jpg\" alt=\"Shoyu-Zuke Tamago\" class=\"wp-image-152195\"\/><\/figure>\n\n\n\n<div class=\"post-recipe-block with-bg\" id=\"post-recipe-block\" vocab=\"https:\/\/schema.org\/\" typeof=\"Recipe\">\n    \n    <div class=\"post-recipe-header\"><h3 property=\"name\">Shoyu-Zuke Tamago \u2013 Japanese Soy Sauce pickled Eggs<\/h3><div class=\"rdf-hidden\" property=\"author\">Pane-Bistecca<\/div><\/div>\n        <div class=\"post-recipe-summary clearfix\">\n      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. \n        <br><br>\n\t\tIn 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!\n<br><br>\nShoyu 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.\n   <\/div>\n        <div class=\"post-recipe-icons-row\">\n                <div class=\"post-recipe-icon\">\n            <i class=\"fa fa-cutlery\" aria-hidden=\"true\"><\/i>\n            <div class=\"post-recipe-icon-details\">\n                <div class=\"post-recipe-icon-title\">Prep time<\/div>\n                <div class=\"post-recipe-icon-value\">3o min<\/div>\n            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-icon\">\n            <i class=\"fa fa-clock-o\" aria-hidden=\"true\"><\/i>\n            <div class=\"post-recipe-icon-details\">\n                <div class=\"post-recipe-icon-title\">Cooking time<\/div>\n                <div class=\"post-recipe-icon-value\">6 min<\/div>\n            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-icon\">\n            <i class=\"fa fa-users\" aria-hidden=\"true\"><\/i>\n            <div class=\"post-recipe-icon-details\">\n                <div class=\"post-recipe-icon-title\">Portions<\/div>\n                <div class=\"post-recipe-icon-value\">6<\/div>\n            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-icon\">\n            <i class=\"fa fa-check-square-o\" aria-hidden=\"true\"><\/i>\n            <div class=\"post-recipe-icon-details\">\n                <div class=\"post-recipe-icon-title\">Total time<\/div>\n                <div class=\"post-recipe-icon-value\">40 min<\/div>\n            <\/div>\n        <\/div>\n            <\/div>\n\n        <div class=\"post-recipe-details\">\n            <div class=\"post-recipe-details-column\">\n\n\t            <h4>Ingredients<\/h4>\n\n\t            <ul>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">6 medium eggs at room temperature!<\/p><\/li>\n<h4>Marinade<\/h4>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">250 ml Water<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">100 ml Soy Sauce (Tamari)<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">70 ml Mirin (Japanese Rice Wine, can be replaced by 3 parts sake and 1 part sugar)<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">1 tbsp Sugar<\/p><\/li>\n                        <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">1 tsp Sesame Oil<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">2 Spring onion, chopped<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">2 Garlic cloves, grated<\/p><\/li>\n\t                <li><i class=\"fa fa-check\" aria-hidden=\"true\"><\/i><p property=\"recipeIngredient\">1 tbsp Ginger, grated<\/p><\/li>\n\t                \n\t                \n\t            <\/ul>\n\n\t        <\/div>\n        <\/div>\n    \n        <div class=\"post-recipe-instructions-group\">\n        <h4>Instructions<\/h4>\n                        <div class=\"post-recipe-instruction\">\n            <div class=\"post-recipe-step\">1<\/div>\n            <div class=\"post-recipe-instruction-content\">\n                                <div class=\"post-recipe-instruction-title\"><h4 property=\"recipeInstructions\">Step 1<\/h4><\/div>\n                                                <div class=\"post-recipe-instruction-text\" property=\"recipeInstructions\">Bring all marinade ingredients to a boil in a small saucepan, then cool completely.\n <\/div>\n                            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-instruction\">\n            <div class=\"post-recipe-step\">2<\/div>\n            <div class=\"post-recipe-instruction-content\">\n                                <div class=\"post-recipe-instruction-title\"><h4 property=\"recipeInstructions\">Step 2<\/h4><\/div>\n                                                <div class=\"post-recipe-instruction-text\" property=\"recipeInstructions\">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.\n<\/div>\n                            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-instruction\">\n            <div class=\"post-recipe-step\">3<\/div>\n            <div class=\"post-recipe-instruction-content\">\n                                <div class=\"post-recipe-instruction-title\"><h4 property=\"recipeInstructions\">Step 3<\/h4><\/div>\n                                                <div class=\"post-recipe-instruction-text\" property=\"recipeInstructions\">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.\n<\/div>\n                            <\/div>\n        <\/div>\n                        <div class=\"post-recipe-instruction\">\n            <div class=\"post-recipe-step\">4<\/div>\n            <div class=\"post-recipe-instruction-content\">\n                                <div class=\"post-recipe-instruction-title\"><h4 property=\"recipeInstructions\">Step 4<\/h4><\/div>\n                                                <div class=\"post-recipe-instruction-text\" property=\"recipeInstructions\">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.\n<\/div>\n                            <\/div>\n        <\/div>\n<div class=\"post-recipe-instruction\">\n            <div class=\"post-recipe-step\">5<\/div>\n            <div class=\"post-recipe-instruction-content\">\n                                <div class=\"post-recipe-instruction-title\"><h4 property=\"recipeInstructions\">Step 5<\/h4><\/div>\n                                                <div class=\"post-recipe-instruction-text\" property=\"recipeInstructions\">Then remove the eggs from the marinade and cut in half, serve on a platter, or add to a ramen soup, or rice bowl.\n<\/div>\n                            <\/div>\n        <\/div>\n            <\/div>\n    \n        <div class=\"post-recipe-notes\">\n        <h4>Notes<\/h4>\n        The marinade can be stored for about 4-5 days, so you can make shoyu zuke tamago again during that time.    <\/div>\n    <\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap4.jpg\" alt=\"Shoyu-Zuke Tamago\" class=\"wp-image-152198\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap1.jpg\" alt=\"eier\" class=\"wp-image-152196\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap3.jpg\" alt=\"eier\" class=\"wp-image-152197\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap5.jpg\" alt=\"marinade\" class=\"wp-image-152199\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap7.jpg\" alt=\"Shoyu-Zuke Tamago\" class=\"wp-image-152200\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/03\/jap6.jpg\" alt=\"Shoyu-Zuke Tamago\" class=\"wp-image-152201\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Shoyu-Zuke Tamago \u2013 Japanese Soy Sauce pickled Eggs Pane-Bistecca Shoyu-Zuke Tamago these wonderfully soft eggs are often served in ramen soups. But&#8230;<\/p>\n","protected":false},"author":5,"featured_media":157992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[41,639,76,85,318,93,491,140,99,45,492,33,64],"tags":[88,319,493,104,494,70],"class_list":{"0":"post-15256","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-asia","8":"category-from-around-the-world","9":"category-side-dish","10":"category-eggs","11":"category-pickles","12":"category-breakfast","13":"category-japan","14":"category-garlic","15":"category-herbs","16":"category-marinade","17":"category-miso","18":"category-snack","19":"category-starters","20":"tag-eggs","21":"tag-pickles","22":"tag-japan","23":"tag-herbs","24":"tag-miso","25":"tag-vorspeise","26":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shoyu-Zuke Tamago<\/title>\n<meta name=\"description\" content=\"Shoyu-Zuke Tamago - 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