1- Getting Shoyu Tamago just right starts with careful steps that lead to those irresistible jammy yolks. Begin by bringing a large pot of water to a rapid boil, then carefully lower in the 6 large eggs and cook them for exactly 7 minutes. To lock in that perfect texture, prepare an ice bath with cold water and ice, and transfer the eggs into it 15 seconds before the timer ends, letting them cool for 5 minutes here’s where the magic happens for easy peeling.

2- Once cooled, gently peel the eggs inside the ice bath to avoid any damage to the delicate whites. In a separate small bowl, whisk together the 3/4 cup low-sodium soy sauce, 3 tablespoons mirin or rice vinegar, 1/2 tablespoon sesame oil, and 2 thinly sliced medium garlic cloves until well combined. Place the peeled eggs into this marinade, cover the container, and refrigerate for 8 hours or overnight, remembering to turn the eggs once halfway through for even flavor absorption.

3- After marinating, slice the eggs and serve them over sticky rice with thinly sliced seaweed for a complete dish. The total preparation time is around 8 hours and 12 minutes, including marinating, so plan ahead for the best results. For more ideas on pairing eggs in salads, check out our devilled eggs recipe for creative twists that complement Shoyu Tamago nicely.