top of page
  • fromjudyskitchen

Soy Sauce Eggs (Shoyu Eggs)

My favorite part about a good bowl of ramen is the ooey, gooey soy sauce that comes with it! While I've made many different versions of eggs (e.g. scrambled, fried, poached, boiled, etc.), I never thought to marinate them myself. When I was little, I used to watch my mom do this when she made Vietnamese Braised Pork & Eggs (Thịt Kho). In my version below, I made them more Japanese-style by adding Mirin (Japanese wine) to the mix. It's easy and worth the marinate wait!

Soy Sauce Eggs (Shoyu Eggs)

Prep Time: 6 hours

Cook Time: 15 min

Yields: 4


  • 4 eggs

  • ~1/4 cup Mirin (Japanese cooking wine)

  • ~3/4 cup soy sauce

  • 1 tbsp sugar


  • Place eggs in a small pot. Fill with enough water to cover the eggs. Turn stove on to medium high heat. Once water starts to boil, turn off stove. Leave eggs in the pot for about 10 minutes. Then, transfer eggs to a bowl of water and ice.

  • While the eggs cool down - in a medium bowl, mix together Mirin, soy sauce, and sugar. Pour liquid into a leakproof food storage bag. Add in the cooled-down eggs, and tie the top of the bag with a clip or rubber band. Make sure that there's enough liquid to cover all eggs. If there is not, add more Mirin, soy sauce, and sugar (keeping same ratio).

  • Note: If you do not have a leakproof food storage bag to use, you can use a shallow bowl. However, you may need to use more liquid to cover all eggs.

  • Refrigerate eggs for at least 6 hours. Eat as a savory snack or serve with ramen, rice, or other desired sides.


bottom of page