Soy Eggs (Shoyu Tamago)

Name: Soy Eggs (Shoyu Tamago)
Total time: PTNaNM
Yield: 10 परोसतों की संख्या
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

साझा करें

लागत $6, सेव करें $10

स्रोत: Recommended by CookPal

1,440 मिनट
10 परोसतों की संख्या
$6

Soy Eggs (Shoyu Tamago)

साझा करें

लागत $6, सेव करें $10

स्रोत: Recommended by CookPal

1,440 मिनट
10 परोसतों की संख्या
$6

सामग्रियां

Eggs and Vinegar
- 🥚 10 medium eggs
- 1 teaspoon white vinegar
Sauces and Seasonings
- 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

चरण

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.

Remove 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 sugar dissolves and garlic breaks up.

Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

पोषक तत्व

प्रति 1 परोसना

🔥

100

कैलोरी

7
प्रोटीन
5
कार्बोहाइड्रेट
5
वसा

💡 Add to ramen for extra flavor.Experiment with different spices for varied tastes.Keep eggs refrigerated for longer shelf life.