Best 2 Shoyu Tamago Recipes
Shoyu tamago, also known as Japanese soy sauce eggs, are a classic Japanese dish that is often served as a topping for ramen or as a side dish. These eggs are marinated in a mixture of soy sauce, mirin, sake, and dashi, which gives them a rich and flavorful taste. They are then simmered until they are cooked through and the marinade has been absorbed into the eggs. Shoyu tamago can be made with either hard-boiled or soft-boiled eggs, and they can be served either hot or cold. If you are looking for a delicious and easy-to-make dish, then shoyu tamago is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
SOY EGGS (SHOYU TAMAGO)
These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.
Provided by Epicure Amber
Categories Appetizers and Snacks
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
- Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
- Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
- Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g
JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
Tips:
- Choose fresh eggs: The fresher the eggs, the better the shoyu tamago will be.
- Use a good quality soy sauce: The soy sauce is the key ingredient in shoyu tamago, so it's important to use a good quality one. Look for a soy sauce that is made with 100% soybeans and has a rich, flavorful taste.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
- Use a bamboo steamer: A bamboo steamer is the best way to steam the eggs. It allows the steam to circulate evenly around the eggs, which helps them to cook evenly.
- Let the eggs cool completely before peeling them: This will help to prevent the eggs from breaking.
Conclusion:
Shoyu tamago is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, a side dish, or even a main course. It's also a popular ingredient in bento boxes. If you're looking for a new and exciting way to enjoy eggs, shoyu tamago is a great option. With its rich, flavorful taste and tender texture, it's sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
