Shoyu Eggs : Perfectly Marinated Japanese Soy Sauce Eggs

Shoyu eggs, also known as Ajitsuke Tamago, are soft-boiled eggs marinated in a flavorful soy sauce mixture. These umami-packed eggs are a staple in ramen but also make a delicious snack or topping for rice bowls, salads, and more. Follow this simple recipe to make perfectly jammy, flavorful shoyu eggs at home!

Why You’ll Love This Recipe

• Easy to Make – Simple ingredients and minimal prep time.

• Flavorful & Versatile – Adds a rich umami taste to ramen, rice, or salads.

• Perfectly Jammy Yolks – Master the art of the perfect soft-boiled egg.

• Make-Ahead Friendly – The eggs taste even better the next day!

Ingredients You’ll Need

• 6 large eggs

• ½ cup soy sauce (shoyu)

• ½ cup water

• ¼ cup mirin (Japanese sweet rice wine)

• 1 tablespoon sugar

• 1 teaspoon rice vinegar (optional, for extra depth)

• 1 small garlic clove, minced (optional)

• 1 teaspoon grated ginger (optional)

Step-by-Step Instructions

Step 1: Soft-Boil the Eggs

1. Bring a pot of water to a gentle boil.

2. Gently lower cold eggs into the boiling water using a spoon.

3. Boil for 6-7 minutes for jammy yolks or 8-9 minutes for firmer yolks.

4. Immediately transfer eggs to an ice water bath and let them cool for 5 minutes.

5. Carefully peel the eggs under running water.

Step 2: Make the Marinade

1. In a small saucepan, combine soy sauce, water, mirin, sugar, rice vinegar, garlic, and ginger.

2. Heat over low heat, stirring until the sugar dissolves (do not boil).

3. Let the marinade cool completely.

Step 3: Marinate the Eggs

1. Place peeled eggs in a resealable plastic bag or airtight container.

2. Pour the cooled marinade over the eggs, ensuring they are fully submerged.

3. Refrigerate for at least 4 hours or up to 24 hours for deeper flavor.

Step 4: Serve & Enjoy

1. Slice in half and serve with ramen, rice, or on their own as a snack.

2. Enjoy the rich umami flavor of perfectly marinated shoyu eggs!

Pro Tips for the Best Shoyu Eggs

• Use Fresh Eggs – They hold their shape better when marinating.

• Time Matters – The longer they marinate, the deeper the flavor.

• Submerge Completely – Use a small plate or paper towel to keep eggs fully covered in marinade.

• Re-use Marinade – Store in the fridge and use for another batch (within 3 days).

Variations & Customizations

• Spicy Shoyu Eggs – Add 1 teaspoon chili flakes or a dash of sriracha to the marinade.

• Sweeter Flavor – Increase mirin or sugar for a more balanced taste.

• Soy-Free Version – Use tamari or coconut aminos instead of soy sauce.

Frequently Asked Questions

1. How Long Do Shoyu Eggs Last?

They can be stored in the marinade in the fridge for up to 3 days.

2. Can I Reuse the Marinade?

Yes, but only for one more batch and within 3 days.

3. What’s the Best Way to Serve Them?

They’re perfect as a ramen topping, with rice bowls, in salads, or on toast.

Final Thoughts

Shoyu eggs are a simple yet incredibly flavorful addition to any meal. Try this recipe today and elevate your ramen or rice bowl with these perfectly marinated soy sauce eggs! 🍜🥚