Description
These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 day
Servings: 10