Soy Sauce Eggs (Shoyu Tamago)
Rachael of La Fuji Mama is a sweetheart, you’ll know what I mean if you meet her in person. I first met her a few months ago in an event at New York and became fast friends because we love similar stuff: food, traveling and living in Asia, and a penchant for Japanese cuisine. La Fuji Mama used to live in Tokyo but her family is now based in Orange County. Her blog is a collection of droolsome recipes, her family, and her past adventures living in Asia. Please welcome La Fuji Mama to Rasa Malaysia and check out her soy sauce eggs (shoyu tamago) recipe and step-by-step photos in the gallery above. This recipe is also a great side dish with porridge.
Bee and I recently met up at Mitsuwa, a local Japanese market, to do some shopping and then eat some ramen in the food court. In addition to ramen, we both ordered shoyu tamago–Japanese soy sauce eggs. We each ordered one egg, but I quickly realized that this was a mistake, because my almost-three-year-old daughter ate half of my egg and then kept trying to con Bee out of hers!
Recently Bee mentioned those eggs and how good they were and I had to laugh because they are one of the easiest things on the planet to make! Shoyu tamago are eggs that have been hard boiled, peeled, and then cooked in heated soy sauce so that the egg white turns brown on the outside and the egg becomes flavored by the soy sauce. They are wonderful as snacks or as an addition to a bento (a traditional Japanese lunch in a box) because they don’t need any additional seasoning.
I always use tamari soy sauce, which is darker in appearance and richer in flavor than regular soy sauce. I prefer the darker mahogany color and extra flavor gained by using tamari soy sauce, but if all you have on hand is regular soy sauce, it will still work beautifully! One trick to note–when peeling your hard boiled eggs, peel carefully, trying to avoid nicking the surface of the egg whites. If you do nick the surface, the eggs will still taste delicious, but they just won’t be as pretty.
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