Shoyu Egg

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Easy Shoyu eggs – a rich and delicious batch shoyu tamagoperfect as a side dish, part of the main meal or even for a snack. With just 5 minutes of prep, you can easily make these umami-filled eggs.

Best Shoyu Egg Recipe

Shoyu Egg OR shoyu tamago in Japanese, it is one of the most popular egg recipes, along with Chinese soy sauce eggs, Korean soy sauce eggs, and Chinese tea eggs. The Shoyu egg absorbs the balanced flavors of sweet and salty and the delicate umami taste of the marinade, characteristic of Japanese cuisine. In this shoyu eggs recipe I used Japanese soy sauce, which is slightly sweeter and higher in umami than regular soy sauce.

This simple shoyu egg recipe only requires 5 minutes of preparationand with right two simple stepsyou’ll enjoy these rich, umami-filled eggs, perfect as a side dish, part of your main meal or even as a snack.

Because you will love this recipe

Quick and easy. The prep time takes just 5 minutes and this recipe is incredibly simple and involves no real cooking, unlike tomato eggs and foo young eggs.
Convenient. Shoyu egg is not cheap in restaurants, some cost up to $1.50 per egg. Making homemade egg shoyu is much cheaper, as eggs are generally inexpensive and marinade ingredients are affordable.
Convenient for batch cooking. Egg Shoyu can be made ahead of time and stored in the refrigerator, making it convenient for quick meals and snacks.
Versatility. These shoyu eggs can be enjoyed in a variety of ways: as a snack, side dish or part of a main meal. They pair well with many dishes such as ramen (such as instant ramen), rice bowls (such as Gyudon (Japanese beef bowl)), and salads.

Ingredients for Shoyu Egg

Japanese Soy Sauce: Adds a deep, savory umami flavor.
dark soy sauce – for a deeper colour.
sugar – adds sweetness to the marinade and balances the savory elements.

See the recipe card for full ingredient information.

Adding the Shoyu egg ingredients

Green onions. Adds freshness and crunchiness.
Sesame seeds. For a nutty flavour.
Chilli oil or fresh chilli slices. Added to the marinade for a spicy touch.
Shiitake mushrooms. Adds a satisfying, meaty texture.

How to prepare Shoyu eggs

Step 1: Prepare hard-boiled eggs by boiling them in hot water for 10 minutes. Crack and peel the shells off the eggs. Set aside.

Delicious brown shoyu eggs served in a bowl.

Step 2: In a saucepan, bring the water to the boil. Add soy sauce, dark soy sauce and sugar. Transfer the eggs to the soy sauce mixture. Turn off the heat and leave to macerate in the mixture for an hour before serving.

Helpful tips for home cooks

Use fresh eggs since they have a firmer egg white, which helps them maintain their shape better during boiling and marinating.
Immediately Transfer hard-boiled eggs to an ice bath after cooking to interrupt the cooking process and make peeling easier.
Make sure that the eggs are evenly coated with the shoyu egg marinade. This helps achieve consistent flavor throughout.

Frequently asked questions

Can I use regular soy sauce instead of Japanese soy sauce to make shoyu eggs?

Yes, you can, but Japanese soy sauce is preferred for its slightly sweeter, umami-rich flavor.

How long should I marinate eggs in soy sauce mixture?

Marinate the peeled eggs in the soy sauce mixture for at least 1 hour. Marinating overnight will intensify the flavor.

How can I prevent the eggs from absorbing too much salt from the soy sauce marinade?

You can reduce the marinating time or dilute the shoyu mixture with a little water before adding the eggs.

Can shoyu eggs be served hot or are they best served cold?

Traditionally they are served cold or at room temperature. However, they can also be reheated slightly before serving.

How long can I store shoyu eggs in the refrigerator?

Store eggs in an airtight container in the refrigerator for up to 3-4 days.

How many calories per serving?

This recipe contains only 171 calories per serving.

What to serve with Shoyu egg

These versatile, umami-filled eggs pair well with any comforting Japanese dish like gyoza, yakisoba, and gyudon. For a healthy homemade Japanese meal and an easy weeknight dinner, I recommend the following recipes:

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Cooking modePrevents the screen from going dark

Prepare hard-boiled eggs by boiling them in hot water for 10 minutes. Crack and peel the shells off the eggs. Set aside.
In a saucepan, bring the water to the boil. Add soy sauce, dark soy sauce and sugar. Transfer the eggs to the soy sauce mixture. Turn off the heat and leave to macerate in the mixture for an hour before serving.

Use fresh eggs since they have a firmer egg white, which helps them maintain their shape better during boiling and marinating.

Immediately Transfer hard-boiled eggs to an ice bath after cooking to interrupt the cooking process and make peeling easier.

Make sure that the eggs are evenly coated with the shoyu marinade. This helps achieve consistent flavor throughout.

Serve: 3people, Calories: 171kcal, Carbohydrates: 3G, Protein: 14G, Fat: 11G, Saturated fat: 3G, Polyunsaturated fats: 1G, Monounsaturated fats: 4G, Cholesterol: 373mg, Sodium: 1137mg, Potassium: 164mg, Fiber: 0.1G, Sugar: 3G, Vitamin A: 520UI, Soccer: 58mg, Iron: 2mg

Nutrition information is calculated automatically, so should only be used as an approximation.