Japanese Shoyu Tamago eggs (marinated in soy sauce)
Last Updated on
3 pcs egg 200 ml water 100 ml mirin 100 ml soy sauce 1 tbsp brown sugar 2 cloves garlic 5 fresh ginger
progress in the video above
Traditional preparation of soft-boiled egg in Japan. They are great in soups, in salads or on their own.
1. Cook the eggs as follows – bring water to a boil, add room temperature eggs and cook over medium heat for 6 minutes. Then rapidly cool the eggs in ice water, where they will keep for 5 minutes. Clean. 2. Prepare the marinade – mix the water, soy sauce, mirin, brown sugar, crushed garlic and ginger slices together. 3. Prepare a plastic bag (or a box with a cap), add soft-boiled eggs and pour the prepared marinade. 4. Place the marinated eggs in the fridge to let the flavours come through for at least 2 hours. I recommend it is best to prepare the day before and let marinate overnight for 12 hours. 5. Serve alone for breakfast or as a side dish in Asian soups or salads.