All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Known as shoyu-zuke tamago in Japan, I fell in love with these the moment I had them at a ramen shop during our visit to Tokyo. I used a nicely balanced Korean brown rice vinegar along with the 3 year aged soy sauce and decided to add thinly sliced onions and serrano pepper for an extra kick. These are delicious with a few drops of sesame oil and cracked black pepper, or on top of rice bowls or noodle dishes. In a tightly sealed container these should last up to a week in the fridge - though they’ve never lasted the day when we’ve made them!
TIME 15 minutes + 2 to 6 hours of marinade time
INGREDIENTS
- 4 eggs
- ¾ cup soy sauce
- ¼ cup brown rice vinegar
- ¼ cup warm water
- 2 tablespoons sugar
- 1 serrano pepper - optional*
- ¼ of an onion, thinly sliced - optional*
INSTRUCTIONS
- In a bowl, add warm water and sugar. Mix until sugar is dissolved, then add the soy sauce and vinegar. Set aside.
- In the mean time, boil eggs for about 7 minutes. When eggs are done, transfer them to an ice water bath. This will make it easier to peel the eggs.
- If using thinly sliced onions and pepper, add them to a glass jar or container. Nestle the eggs on top and gently pour the soy mixture.
- Cover, making sure egg is fully submerged and keep in fridge for at least 2 hours, up to 6 hours.
- To serve, slice lengthwise and season with black pepper or slice lengthwise and top it on noodles or rice.
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