If you're looking for a quick and delicious Japanese side dish to serve with your meals, let me introduce you to 酢醤油卵 (su-jou-yu-tamago), which translates to vinegar soy sauce eggs. It’s an easy, healthy snack or side dish that you can prepare in just a few minutes. Plus, it’s a great way to get your kids to eat something a little different, and they might even ask for seconds!
What is 酢醤油卵 (su-jou-yu-tamago)?
酢醤油卵 (su-jou-yu-tamago) is a simple Japanese recipe where soft-boiled eggs are marinated in a mixture of vinegar and soy sauce. It sounds simple, but the combination of flavors creates a tangy, savory, and slightly sweet taste that’s so satisfying. It’s a great side dish for your rice, a perfect addition to lunchboxes, or even a snack when you're in the mood for something light but tasty.
Ingredients
Here’s what you’ll need for this easy recipe:
- 4 large eggs (use whichever size you have on hand, but I recommend large ones)
- 3 tbsp soy sauce (go for a good quality soy sauce for the best flavor)
- 2 tbsp rice vinegar (this is what gives it the tangy flavor!)
- 1 tsp sugar (optional, but it adds a little sweetness to balance the vinegar)
- Water (for boiling the eggs)
Instructions
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Boil the Eggs
Start by boiling your eggs. Place them in a small pot and fill it with enough water to cover the eggs. Bring the water to a boil, and then lower the heat to simmer for about 7-8 minutes for soft-boiled eggs. If you like your yolks a bit runnier, simmer for just 6 minutes. Once the eggs are done, take them out of the pot and place them in a bowl of cold water to stop the cooking process. Let them sit for a few minutes until cool enough to handle. -
Peel the Eggs
Once the eggs are cool, peel off the shells carefully. It’s best to do this gently so you don’t tear the soft egg whites. -
Prepare the Marinade
In a small bowl, mix the soy sauce, rice vinegar, and sugar (if you're using it). Stir well until the sugar dissolves completely. -
Marinate the Eggs
Place your peeled eggs in a small container or dish that’s big enough to hold them all. Pour the marinade over the eggs, making sure they’re well-covered. Let them sit for about 10-15 minutes to soak up all the flavors. If you have a little more time, you can let them marinate in the fridge for 30 minutes to an hour for even more flavor. -
Serve and Enjoy
Once your eggs are done marinating, they’re ready to be served! You can slice them in half and serve them as a side dish with dinner, or just eat them on their own as a tasty snack. They’re even great in lunchboxes!
Tips for Making the Perfect 酢醤油卵 (su-jou-yu-tamago)
- Egg Consistency: Adjust the boiling time to get the eggs just the way you like them. If you prefer a firmer egg, let them boil a bit longer (9-10 minutes).
- Storage: If you have leftovers, you can store the marinated eggs in the fridge for up to 2 days. Just keep them in the marinade, and they’ll get even more flavorful over time.
- Customize the Flavor: If you want to try different flavor combos, you can add a splash of mirin for a touch of sweetness or a pinch of chili flakes for a little spice.
Why You’ll Love 酢醤油卵 (su-jou-yu-tamago)
- Quick and Easy: It’s a breeze to make, and you don’t need any fancy ingredients. It’s perfect for when you’re short on time but still want something flavorful.
- Healthy and Protein-Packed: Eggs are a great source of protein, and this dish gives you that extra boost to power through your day.
- Kids Will Love It: The soy sauce and vinegar give the eggs a yummy, savory taste that both adults and kids can enjoy.
So, next time you need a quick snack or a simple side dish, try making 酢醤油卵 (su-jou-yu-tamago). It’s one of those hidden gems of Japanese cuisine that’s so easy to make and always a hit in our house! I hope you enjoy it as much as we do. Happy cooking, busy moms!
