Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

******************************

Please Fave the original Here

With this dish will 'shoyu' the love...even has hearts right on the eggs :B

******************************

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 immediately place in the eggs.
2. Cook the eggs for 15 minutes, then turn the heat down to medium and keep cooking for an additional 5 minutes.
3. Drain the water from the pot and replace it with cold water. Empty the pot and refill it several times until the eggs and pot no longer feel warm, then refill the pot once more.
4. Allow the eggs to sit in the pot with cold water to cool them entirely. This should take about 15 minutes.
5. Carefully peel the eggs and place them in a large resealable plastic bag. My tip for peeling a hard-boiled egg smoothly is to place the egg in a mug, cover the top with your hand, and shake it a few times, then start peeling the thoroughly cracked shell away.
6. Mix the soy sauce, rice vinegar, mirin and sugar together in a small 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.
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^