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Soy Eggs (Shoyu Tamago)

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Soy Eggs (Shoyu Tamago)



Ingredients :

  • 10 medium eggs
  • 1 teaspoon white vinegar
  • ½ cup reduced-sodium soy sauce
  • ¼ cup prepared ponzu sauce
  • ¼ cup mirin (Japanese sweet wine)
  • 2 tablespoons chopped scallions
  • 1 clove roasted garlic
  • ½ teaspoon light brown sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon togarashi (Japanese red pepper condiment)
  • ½ teaspoon grated fresh ginger
  • Methods :

  • 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.
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