Tamagoyaki

Shoyu Tamago (Soy Sauce Eggs for Ramen or Bento)

• Report rights infringement
• published: 28 Jan 2015
• views: 23916

Shoyu Tamago (Soy sauce eggs) Shoyu tamago is one of the most basic Japanese snacks. It is usually found floating in a steaming bowl of delicious ramen or packed in a bento. Every ramen shop has their own marinade that consists of a secret combination of soy sauce, mirin and water. While not true to tradition, I like to add garlic, scallions and ginger for more flavor. This is a simple recipe and great if you find yourself with too many eggs quickly approaching expiration date. Ingredients: 4 eggs at room temperature 1 ½ cups of water ½ cup of soy sauce ½ cup of mirin 2 minced garlic cloves 2 rough chopped scallions 1 tbsp of grated ginger Directions: Combine water, soy sauce, mirin, garlic, scallions and ginger in a sauce pan. Bring to a boil over high heat. Remove from heat and cool to room temperature. Fill a pot with enough water to cover the 4 eggs. Bring the water to a boil over high heat. Once it starts to boil, lower the heat to a simmer. Set your timer to 6 minutes. Gently place the eggs into the simmering water. For the first 2 minutes, stir the eggs. This is supposed to help center the yolks while the eggs are cooking. For the remainder of the time, let the eggs cook in the simmering water. As soon as the time is up, dunk the eggs into an ice bath to stop the cooking process. Once the eggs are cool enough to handle, gently peel the eggs (make sure to remove the membrane). Place the eggs in a container, pour the cooled marinade over the eggs, cover and let the eggs marinate for at least 12 hours, but ideally, overnight. Pack with your bento or enjoy with a bowl of ramen! Notes: I advised you remove the eggs from the marinade after it has been sitting overnight. The longer you marinate, the bolder the flavor but it can also get too salty. The refrigerated marinade alone can be reused for up to a week. Soy sauce eggs are salty enough that there’s no need for extra salt or seasoning. Background Music: “Kosimche Slop” by Anenon