Soy Sauce Eggs

Ingredients

  • ¾ cup reduced-sodium soy sauce or tamari
  • ¼ cup sake
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 4 large eggs

Method:

  1. Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes.
  2. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
  3. Place eggs in a medium saucepan and cover with cold water.
  4. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks.
  5. Drain and rinse under cold running water. Peel when cool enough to handle.
  6. Add the eggs to the jar; if they aren’t fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.

 

Source: hhttps://www.eatingwell.com/recipe/251374/soy-sauce-eggs/

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