Nitamago (Japanese Seasoned Egg Recipe)
Craving a flavorful egg dish? Try this Nitamago recipe! It’s easy to make and perfect as a side dish or a savory snack anytime!
Ingredients
Instructions
- Boil eggs: Place eggs in a small pot and add enough water to cover them. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for 8-10 minutes. Drain the hot water and replace it with cold water to cool the eggs.
- Make the sauce: In a pot, mix soy sauce, mirin, sugar, and water. Bring it to a boil until the sugar dissolves, then turn off the heat.
- Remove the shells: Peel the eggshells and transfer the eggs into a freezer bag.
- Marinate: Pour the sauce into the bag with the eggs and seal the bag, removing excess air. Store it in the refrigerator to marinate for 1-3 hours.
Notes
- Storage: Store nitamago in an airtight container in the fridge for three days.
- Adjust the boiling time to your liking. Boil for 8 minutes for a soft-boiled egg or 10 minutes for a hard-boiled egg.
- After boiling the eggs, cool them in a cold water bath with ice to stop the cooking process and make peeling easier.
- Rotate the eggs during marination once to ensure that each part absorbs the flavors evenly.
Video
Nutrition
Serving: 1 eggCalories: 83kcalCarbohydrates: 5gProtein: 6g
This nutritional information is estimated and provided for general reference only.