Soy Eggs (Shoyu Tamago)
Description
Perfect in ramen, these soy eggs are boiled then soaked in a symphony of low-sodium soy sauce, mirin, ponzu, green onions, and togarashi.
Ingredients
•
10 medium eggs
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1 teaspoon white vinegar
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1/2 cup reduced-sodium soy sauce
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1/4 cup prepared ponzu sauce
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1/4 cup mirin (Japanese sweet wine)
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2 tablespoons chopped scallions
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1 clove roasted garlic
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1/2 teaspoon light brown sugar
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1/2 teaspoon sesame oil
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1/2 teaspoon togarashi (Japanese red pepper condiment)
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1/2 teaspoon grated fresh ginger
Directions
1
Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
2
Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
3
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 sugar dissolves and garlic breaks up.
4
Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.