Shoyu Tamago Recipes

RAMEN EGGS (AJITSUKE TAMAGO)

Steps:

• Gather all the ingredients.

SOY EGGS (SHOYU TAMAGO)

Steps:

• 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.

SHOYU TAMAGO

Steps:

• MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
• Pour the marinade into a non-reactive storage container (glass preferably!)
• EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
• Bring a large pot of water to a boil.
• Carefully place the eggs in the water. Immediately start stirring the water so that the eggs are moving constantly. Do this for 2 full minutes *without stopping*.
• Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
• After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
• When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
• Cover and refrigerate 12 hours.
• TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
• Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.