FA+
Shop
178
Views
Views
10
Favorites
Favorites
Category
Food / Recipes / All
Species Unspecified / Any
Size 800 x 1067
File Size 548.6 kB
Report this content
More from ElCid
Listed in Folders
Even if you don't recognize the name, you've likely seen shoyu tamago (literally "soy sauce egg")--that's often what the halved hard-boiled egg you see on a classic bowl of ramen is. These Japanese-style pickled eggs make for a great snack on their own, they can be used in salads or sandwiches and as a topping for noodle dishes or savoury oatmeal, they make a nice appetizer for multiple people when made in larger numbers, there's a lot these little guys are good for, and they're very easy to make (as long as you have patience)!
Ingredients:
- 5-6 large eggs
- 1 cup of soy sauce
- 3/4 cup of rice vinegar
- 2 tbsp of mirin
- 2 tsp of sugar
Recipe:
1. Put a pot of water on the stove over high heat and bring it to a boil.
2. Once the water starts boiling, immediately add the eggs and cook them for 15-20 minutes.
3. Drain the water from the pot and let the eggs sit in it for 3-5 minutes.
4. Set the eggs onto a plate or kitchen towel for another 20-30 minutes. If the eggs are still a bit too hot to touch, use a large spoon, a ladle or anything similar to lift them out of the pot.
5. Once they've fully cooled, carefully peel the eggs and place them in a large resealable plastic bag.
6. Mix the soy sauce, rice vinegar, mirin and sugar together in a bowl and stir until well blended.
7. Pour the mixture into the bag, covering the eggs.
8. Seal the bag, carefully pressing any excess air out of it, and gently shake it for about 1 minute.
9. Place the bag on its side on a flat surface in the fridge, leaving it for 3-6 hours to let the eggs soak up the sauce. The longer you leave them, the stronger the flavour and darker the colour will get.
11. Turn the bag over and leave it in the fridge for another 3-6 hours--however long you left it for in the previous step, leave it for the same amount of time here.
12. Remove the eggs from the bag and eat them as-is, use them as a topping for another dish, or garnish them with salt and sesame oil and serve them with a side of Dijon mustard.
And with that, congratulations, you've made your very own delicious shoyu tamago, and they're ready to be enjoyed! ^o^
Ingredients:
- 5-6 large eggs
- 1 cup of soy sauce
- 3/4 cup of rice vinegar
- 2 tbsp of mirin
- 2 tsp of sugar
Recipe:
1. Put a pot of water on the stove over high heat and bring it to a boil.
2. Once the water starts boiling, immediately add the eggs and cook them for 15-20 minutes.
3. Drain the water from the pot and let the eggs sit in it for 3-5 minutes.
4. Set the eggs onto a plate or kitchen towel for another 20-30 minutes. If the eggs are still a bit too hot to touch, use a large spoon, a ladle or anything similar to lift them out of the pot.
5. Once they've fully cooled, carefully peel the eggs and place them in a large resealable plastic bag.
6. Mix the soy sauce, rice vinegar, mirin and sugar together in a bowl and stir until well blended.
7. Pour the mixture into the bag, covering the eggs.
8. Seal the bag, carefully pressing any excess air out of it, and gently shake it for about 1 minute.
9. Place the bag on its side on a flat surface in the fridge, leaving it for 3-6 hours to let the eggs soak up the sauce. The longer you leave them, the stronger the flavour and darker the colour will get.
11. Turn the bag over and leave it in the fridge for another 3-6 hours--however long you left it for in the previous step, leave it for the same amount of time here.
12. Remove the eggs from the bag and eat them as-is, use them as a topping for another dish, or garnish them with salt and sesame oil and serve them with a side of Dijon mustard.
And with that, congratulations, you've made your very own delicious shoyu tamago, and they're ready to be enjoyed! ^o^
Category Food / Recipes / All
Species Unspecified / Any
Size 800 x 1067px
File Size 548.6 kB
Comments