Shoyu Marinated Ramen Eggs
Japanese · 20 min · vegetarian, dairy-free, keto, low-carb
102 cal
8g protein
4g carbs
6g fat
per serving · estimated
Ingredients
- 8 eggs
- 0.5 cup soy sauce
- 0.25 cup mirin
- 0.5 cup water
- 1 tbsp sugar
- 2 cloves garlic
Method
- Bring a pot of water to a rolling boil and gently lower in the eggs.
- Boil exactly 6.5 minutes for a jammy yolk, then transfer to an ice bath.
- Combine soy sauce, mirin, water, sugar and smashed garlic to make the marinade.
- Peel the cooled eggs carefully under running water.
- Submerge the eggs in the marinade in a container or bag, keeping them covered.
- Refrigerate at least 6 hours, ideally overnight, turning once; use within 4 days.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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