Ingredients
10
10 servings
- •10 medium eggs
- •1 teaspoon white vinegar
- •0.5 cup reduced-sodium soy sauce
- •0.25 cup prepared ponzu sauce
- •0.25 cup mirin (Japanese sweet wine)
- •2 tablespoons chopped scallions
- •1 clove roasted garlic
- •0.5 teaspoon light brown sugar
- •0.5 teaspoon sesame oil
- •0.5 teaspoon togarashi (Japanese red pepper condiment)
- •0.5 teaspoon grated fresh ginger
Instructions
- Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
- Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
- Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
- Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
Nutritional Facts
Per 10 servings
- Calories: 100
- Carbohydrate: 5g
- Fat: 5g
- Fiber: 0g
- Protein: 7g
- Sugar: 3g
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