Shoyu Tamago (Japanese Soy Sauce Egg)

Step 1

In a medium saucepan, add in all the ingredients except the eggs and bring to boil.

Step 2

Allow to cool completely.

Step 3

In another saucepan, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.

Step 4

Bring the water to boil and lower to simmering temperature.

Step 5

Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.

Step 6

Let them simmer in the water for another 4 mins.

Step 7

Remove the eggs immediately from the pot and transfer them into a bowl of iced water.

Step 8

Let them cool for about 5 – 10 mins before peeling.

Step 9

Crack the eggs and peel them in the iced water. The shells will come off easily.

Step 10

Place the eggs in a container and pour the cooled marinade until they are fully covered.

Step 11

Cover and let them hang out in the fridge for at least 4 – 12 hours.

Step 12

Take the eggs out and use a clean knife or string and cut them into halves.

Step 13

Eat them as a snack or serve with your favorite ramen, noodles or rice bowl.

Step 14

*The marinade could be reused and keep for up to 5 days.