I recently tried a creative take on Japanese Soy Eggs that blend soy sauce, mirin, and brown sugar with aromatic garlic and ginger. The result is a bold fusion of sweet and savory flavors that revitalize humble boiled eggs into an intriguing snack ideal for rice bowls and quick meals.

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I recently discovered this easy to make soy sauce egg recipe and I gotta say its a game changer for any meal. Its surprisingly simple even if you’re not a gourmet chef.

I start by boiling 6 large eggs and while they are cooking I prepare the sauce using 1/2 cup soy sauce, 1/2 cup water, 2 tbsp mirin, and 2 tbsp brown sugar. To really kick it up a notch, I add 2 garlic cloves that I smash and a small piece of ginger sliced to about an inch.

Sometimes I toss in a star anise for extra flavor. I’ve seen it called Asian soft boiled eggs, Ramen Egg recipe or even Japanese soy eggs and each time it comes out is a delicious treat.

Trust me, whether you’re using these eggs as a topping for rice bowls or as a quick snack, youll enjoy how simple yet flavorful this dish really is.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really enjoy how all the flavors blend so perfectly together—the saltiness from the soy sauce, the sweetness from the brown sugar, and the kick from the ginger and garlic really make each bite interesting. Second, I like how easy it is to prepare. Boiling the eggs and then just marinating them with a few simple ingredients feels like a breeze, even on a busy day. Third, I appreciate how versatile it is; I can eat these eggs as a quick snack or toss them into a rice bowl or soup to give it that extra punch of flavor. And finally, I love that letting them marinate overnight makes them taste even more delicious, almost like they’ve been lovingly prepped just for me.

Ingredients

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Eggs offer protein, essential fats, and help balance the sauce with rich, natural texture.
Soy sauce adds a deep, savory flavor and essential sodium, unlocking that umami kick.
Mirin sweetens the marinade slightly and enhances aroma with a touch of tanginess.
Brown sugar provides a smooth, sweet contrast to the salty soy sauce, balancing flavors.
Garlic boosts flavor and offers health benefits though its naturally soulful spiciness.
Ginger brings heat and zing, assisting digestion with its fragrant, robust character.

Ingredient Quantities

6 large eggs

1/2 cup soy sauce

1/2 cup water

2 tbsp mirin (or sake if you don’t have mirin)

2 tbsp brown sugar

2 garlic cloves, smashed

1 small piece ginger, sliced (about 1 inch long)

1 star anise (optional for extra flavor)

How to Make this

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1. Fill a pot with water and bring it to a boil then carefully add your 6 eggs and let them cook for about 7 minutes until they are just hard boiled.

2. Once done, drain the hot water and place the eggs into a bowl of cold water to stop the cooking process.

3. In a saucepan, mix 1/2 cup soy sauce, 1/2 cup water, 2 tbsp mirin, and 2 tbsp brown sugar.

4. Add 2 smashed garlic cloves, the small piece of sliced ginger, and the star anise if you are using it into the saucepan.

5. Bring this mixture to a simmer over medium heat and let it cook for about 2 minutes so that the sugar dissolves.

6. Remove the saucepan from heat and let the marinade cool down a little.

7. Once the eggs are cool enough to handle, peel them carefully.

8. Put the peeled eggs in a container and pour the marinade over them, making sure they are well covered.

9. Cover the container with a lid or plastic wrap and marinate in the fridge for at least 2 hours, although leaving them overnight gives them even more flavor.

10. Enjoy your soy sauce eggs as a snack or add them to rice bowls or soups for a tasty boost.

Equipment Needed

1. A large pot to boil the eggs
2. A stove to heat the water and simmer the marinade
3. A slotted spoon or tongs to carefully add and remove the eggs
4. A bowl to hold cold water for cooling the eggs
5. A colander or strainer to drain the hot water
6. A saucepan for mixing and simmering the marinade
7. A knife and cutting board for slicing the ginger
8. Measuring cups and spoons for accurate amounts of soy sauce, water, mirin, and brown sugar
9. A container with a lid or plastic wrap to marinate the eggs
10. A timer or clock to keep track of cooking and marinating times

FAQ

Q: Can I swap mirin with something else?

A: Yeah, you can use sake instead if you dont have mirin handy.

Q: How long should I marinate the eggs?

A: I recommend at least 2 hours so the flavors get in, though marinating overnight will give them a richer taste.

Q: Should I add the ginger and garlic whole?

A: It's a good idea to smash the garlic and slice the ginger, as that helps release their flavor better.

Q: Do I have to boil the eggs fully?

A: Yes, fully hard boil them and peel before marinating. This way, they absorb more of the soy sauce mixture.

Q: Can these eggs be stored for later?

A: Sure, they can sit in the fridge for up to 4 days, making them a great make-ahead snack.

Easy To Make Soy Sauce Eggs Recipe Substitutions and Variations

Instead of soy sauce, you can use tamari or liquid aminos if you want a gluten-free option.
If you dont have mirin, you can mix sake or even a little dry white wine with a pinch of sugar.
You can swap brown sugar for honey or white sugar, though the taste might be a bit different.
Don’t have fresh garlic? Use garlic powder instead (about 1/8 teaspoon per clove) or try garlic-infused oil for a similar flavor.
If finding fresh ginger is a hassle, you can use ground ginger (just a pinch or 1/4 teaspoon) in its place.

Pro Tips

1. Always set a timer when you boil your eggs, cause even a minute off can totally mess up the texture and flavor.
2. Let the marinade cool off a bit before you toss in the peeled eggs so that you dont risk cooking them any further from the heat.
3. If you got time, marinate the eggs overnight – it’s not necessary but it really boosts the flavor and makes them taste richer.
4. When you simmer the marinade, keep the heat low and gentle so the ginger and garlic really get a chance to infuse their flavor without burning.