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Marinated Soy Eggs

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
1460 min
SERVINGS
10 servings
Snack Japanese
Marinated Soy Eggs
Ingredients
  • 10 medium eggs
  • 1 teaspoon white vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup prepared ponzu sauce
  • 1/4 cup mirin (Japanese sweet wine)
  • 2 tablespoons chopped scallions
  • 1 clove roasted garlic
  • 1/2 teaspoon light brown sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon togarashi (Japanese red pepper condiment)
  • 1/2 teaspoon grated fresh ginger
Instructions
1
Begin by placing eggs into a cooking vessel.
2
Cover the pot with approximately 1 inch of water to prevent any splashing during the cooking process.
3
Carefully lift eggs out of the pot and stir 1-2 tablespoons of vinegar into the water.
4
Bring the mixture to a rolling boil, then gently return the eggs to the pot.
5
Cover the pot and cook for 5 minutes to achieve a soft-boil, or 8 minutes for hard-boiled eggs.
6
In the meantime, prepare an ice bath to cool down the eggs immediately after cooking.
7
Remove the pot from the heat source and carefully transfer the eggs to the ice bath.
8
Once cooled, peel the eggs gently.
9
In a separate container, combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger.
10
Mix the ingredients well until the sugar dissolves and garlic is broken down into a smooth paste.
11
Add the marinated eggs to the container with the sauce mixture and seal it tightly.
12
Allow the eggs to marinate for 1 day in the refrigerator before serving.
13
Note that marinated eggs can be stored in the refrigerator for 3-4 days after marinating.