Shoyu Eggs Ramen Style

Recipe Courtesy of Estate Chef Tod Kawachi


5 Eggs, large
1 C Soy Sauce (Shoyu)
1 Tbl Brown Sugar
2 Tbl Mirin, rice wine
3 slices ginger root
1/2 C Water


Bring a pot of water to boil then carefully add eggs to soft boil for 8 minutes then place them into an ice water bath to stop the cooking and chill down. Combine the marinade ingredients in a container. Once the eggs are cold, crack and peel them gently then submerge them into the soy marinade. Cover and refrigerate for at least 3 hours up to 10 hours depending on preferred flavor strength, color and texture. Remove from the marinade, slice in half and enjoy.

*Yolk doneness can be adjusted to personal preference by cooking time; shorter for more soft or longer time for a more set custard like yolk.

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