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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
The Best Shoyu Egg Recipe
Shoyu egg or shoyu tamago in Japanese, is one of the popular egg recipes, alongside Chinese soy sauce eggs, Korean soy sauce eggs, and Chinese tea eggs. Shoyu egg absorbs the balanced sweet and savory flavors and the mild umami taste of the marinade, characteristic of Japanese cuisine. In this shoyu egg recipe, I used Japanese soy sauce, which is slightly sweeter and richer in umami compared to regular soy sauce.
This easy shoyu egg recipe takes only 5 minutes of prep time, and with just two simple steps, you’ll be able to enjoy these rich, umami-filled eggs, perfect as a side dish, part of your main meal, or even for snacking.
Why You’ll Love This Recipe
- Quick and easy. Prep time takes only 5 minutes, and this recipe is incredibly simple and does not involve any real cooking, unlike tomato eggs and egg foo young.
- Affordable. Shoyu egg is not cheap at restaurants, with some costing as much as $1.50 per egg. Making homemade shoyu egg is much more budget-friendly, as eggs are generally inexpensive and the ingredients for the marinade are affordable.
- Convenient for batch cooking. Shoyu egg can be made ahead of time and stored in the refrigerator, making it convenient for quick meals and snacks.
- Versatility. These shoyu eggs can be enjoyed in various ways – as a snack, side dish, or part of a main meal. They pair well with many dishes like ramen (such as instant pot ramen, ), rice bowls (such as Gyudon (Japanese Beef Bowl)), and salads.
Ingredients For Shoyu Egg
- Japanese soy sauce – adds a deep, savory umami flavor.
- dark soy sauce – for a deeper color.
- sugar – adds sweetness to the marinade and to balance the savory elements.
See the recipe card for full information on ingredients.
Shoyu Egg Ingredients Addition
- Green onions. Adds freshness and crunch.
- Sesame seeds. For a nutty flavor.
- Chili oil or slices of fresh chili. Added to the marinade for a spicy kick.
- Shiitake mushrooms. Adds a satisfying, meaty texture.
How To Make Shoyu Eggs
Step 1: Make the hard boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
Step 2: In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.
Helpful Tips For Home Cooks
- Use fresh eggs as they have a firmer egg white, which helps them hold their shape better during boiling and marinating.
- Immediately transfer boiled eggs to an ice bath after cooking to stop the cooking process and make them easier to peel.
- Make sure the eggs are evenly coated with the shoyu egg marinade. This helps achieve consistent flavor throughout.
Frequently Asked Questions
Can I use regular soy sauce instead of Japanese soy sauce for making shoyu eggs?
Yes you can but Japanese soy sauce is preferred for its slightly sweeter and more umami-rich flavor.
How long should I marinate the eggs in the soy sauce mixture?
Marinate the peeled eggs in the soy sauce mixture for at least 1 hour. Marinating overnight will intensify the flavor.
How can I prevent the eggs from absorbing too much salt from the soy sauce marinade?
You can reduce the marinating time or dilute the shoyu mixture with a bit of water before adding the eggs.
Can shoyu eggs be served hot, or are they best served cold?
Traditionally they are served cold or at room temperature. However, they can also be gently reheated before serving.
How long can I store shoyu eggs in the refrigerator?
Store the eggs in an airtight container in the refrigerator for up to 3-4 days.
How many calories per serving?
This recipe is only 171 calories per serving.
What To Serve With Shoyu Egg
These versatile and umami-filled eggs goes well with just about any comforting Japanese dishes such as gyoza, yakisoba and gyudon. For a wholesome Japanese home cooked meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shoyu Egg Recipe
Ingredients
- 6 hard boiled eggs
- 2 cups water
- 2 tablespoons Japanese soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Instructions
- Make the hard boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
- In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.
Notes
- Use fresh eggs as they have a firmer egg white, which helps them hold their shape better during boiling and marinating.
- Immediately transfer boiled eggs to an ice bath after cooking to stop the cooking process and make them easier to peel.
- Make sure the eggs are evenly coated with the shoyu marinade. This helps achieve consistent flavor throughout.
I wonder if you could devil them? Has anyone tried?
Yes, you can definitely turn them into deviled eggs.
I Just deviled them today it’s pretty great
Can you re-use the sauce for a couple weeks? (for multiple batches of eggs) or is this a no no.
Yes, you can use the sauce for a few times.
How should you and how long can you store the eggs? I haven’t tried this recipe yet but would like to know so I can store them once I do it!
You can keep in the fridge for a couple of days.
How long can you leave the eggs in the soy sauce mixture before things get too salty? I made some earlier but I think I want to use them tomorrow night.
I think 24 hours is good.
I had not heard of dark soy sauce, so I did some internet research & now I’m REALLY confused about what to use! What I read said that most supermarket brands were a type of dark…what? Do you have some brands to recommend? I have both regular & less sodium Kikkoman soy sauce for general everyday use.
There are two kinds of soy sauce: soy sauce and dark soy sauce. Soy Sauce is sometimes labeled as Light Soy Sauce. Please check out dark soy sauce and soy sauce on this page: https://rasamalaysia.com/pantry-ingredients/ and I have recommended brand.
I’ve been making the soy sauce eggs for years. I often add sugar, lemon, or anything that sounds interesting. I will also drop a few into the deep fryer for a different and unique texture and taste….
Yum, sounds so good!