Soy sauce marinated eggs complete a bowl of ramen and they are so good on their own too. I realized I do not have a detailed video dedicated to how to make them in my ramen videos so I wanted to write it out for those who are interested. There are other variations out there on how to make this but I like them simple with only soy sauce and mirin.
Here’s my recipe on how to make these delicious soy sauce marinated eggs!
Ingredients
- Soy sauce (Japanese soy sauce, i.e: Kikkoman)
- Mirin
- Salt
- Eggs
Instructions
- Combine water and salt in a pot. Bring it up to a boil.
- Boil the eggs to soft boiled. I find 6 minutes and 50 seconds work really well for larger eggs.
- Prepare an ice bath and set it aside.
- Once the eggs are boiled, shock the eggs immediately in the ice bath.
- Crack and peel a small part of the eggs while it is cooling. This makes it easy to peel the eggs after they are completely chilled.
- When it is thoroughly chilled inside, peel the shells off.
- Measure the peeled eggs using a scale by placing them in a container.
- Pour in enough water in the container to completely submerge the eggs.
- Multiply the weight of water and eggs by 0.1. This will be the number of grams of soy sauce you will be adding to the mixture.
- Multiply the weight of water and eggs by 0.8. This will be the number of grams of mirin you will be adding to the mixture.
- Add the measured soy sauce and mirin into the mixture.
- Mix it well.
- Cover the top of the container with a paper towel before closing the container lid.
- Let it sit in the fridge for at least 24 hours, ideally 48 hours.