Shin Dong-min's Soy Sauce Flavored Ajitamago
A traditional Japanese-style egg stew made by gently marinating soft-boiled eggs in a sweet and savory soy sauce base.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never place cold eggs straight from the fridge into boiling water—temperature shock can cause the shell to crack. Always bring eggs to room temperature before cooking.
- Removing as much air as possible from the ziplock bag creates a vacuum effect, allowing even a small amount of sauce to evenly coat the entire egg.
- After serving, drizzle the finished soy sauce over rice and add teriyaki sauce, furikake, or natto for a delicious donburi-style meal.
Recommended for
- Those who want a topping for rice with a soft, runny yolk that flows gently.
- Those seeking a hearty, one-dish side dish that lasts a week with minimal ingredients and time.
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