These jammy soy sauce eggs are THE perfect meal prep food. Make a large batch and keep them in the fridge to use on top of rice, cold noodles, hot noodle soups and even sandwiches. Easy, healthy and delicious!
Perfect for meal prep
Jammy soy sauce eggs are a household favourite and I literally put them on everything! I’ve shared a couple recipes on this blog so far that pairs so nicely with jammy eggs like this cold soba noodle salad and this Bibim Guksu (Korean Spicy Cold Noodles). In those recipes I didn’t marinate the eggs because I wanted them to be easy and quick. But if you are making a batch already, I highly recommend making extra so you can add to various dishes throughout the week. That’ll save you so much time and make your dishes taste extra amazing!
Terrific for school lunches
My older daughter loves these eggs so much that they are in the lunch boxes at least once every week. My younger daughter prefers fully cooked quail eggs which is not a problem because I can make them together. I cook the quail eggs in the same pot as the regular eggs and then they marinate in the same tupperware. Usually I pack the eggs with some rice or fried noodles and some veggies like sliced cucumber or carrots.
My secret ingredient is tsuyu sauce
Tsuyu sauce is a common Japanese condiment used for dipping sauces like tempura sauce or as a soup base for hot and cold noodles. Its usually made from ingredients like soy sauce, rice wine, sake, dried kelp and bonito flakes. The result is a sauce that’s savory, complex and full of umami. Its instant flavour!
Its not conventionally used to marinate eggs, but I thought since we’re enjoying it with noodles so much, why not add a little in my egg marinate. The result is – wow! It really makes a difference, it gives the eggs an extra depth of flavour you can’t get with just soy sauce.
Tips for making the perfect jammy egg
Use a timer (7 minutes for a large egg) because eggs can go from jammy to fully cooked very quickly.
Put the eggs in cold water after 7 minutes to stop the cooking process.
If its your first time, I recommended cutting one egg in half after cooking to check if it’s the desired runniness. If its too runny, you can cook the eggs a bit longer. Then you can remember the exact timing for the way you like your eggs for next time.
Veggie and topping ideas for jammy soy sauce eggs on rice
Cucumbers
Avocado
Kimchi
Natto
Japanese chili flakes (Ichimi Togarashi)
Korean seaweed flakes
Jammy Soy Sauce Eggs Rice Bowl
These jammy soy sauce eggs are THE perfect meal prep food. Make a large batch and keep them in the fridge to use on top of rice, cold noodles, hot noodle soups and even sandwiches. Easy, healthy and delicious!
4cupssushi riceUsing the cup that comes with your rice cooker which is different than the cup size that you bake with. One of my rice cooker cups is approximately 1/2 a baking cup
6tablespoonssushi vinegar
Cucumberssliced or any veggies of choice
Japanese chili flakesIchimi Togarashi, sesame seeds and Korean seaweed flakes, optional toppings
Instructions
To make the sauce
In a glass tupperware, large enough to fit 10 eggs, mix together tsuyu sauce, soy sauce, water and sugar.
1/4 cup tsuyu sauce, 1/4 cup soy sauce, 1 and 1/2 cup water, 1/2 tablespoon sugar
Taste and adjust the seasoning to your liking. For example, if you like it more sweet, you can add more sugar, if you like it more salty, you can add more soy sauce or salt.
To make the eggs
Boil water and place the eggs gently in the water to avoid cracking.
10 eggs or quail eggs are delicious too
Turn the stove down to medium heat. Use a chopstick to swirl the eggs and water in a circular motion for 2 minutes.
For large eggs, cook for 7 minutes. For smaller eggs, cook for approximately 6 min 30 seconds.
Remove eggs from the pot and put them in a bowl of cold water.
Peel the eggs and store in tupperware with the sauce.
The eggs will float so you can put a plate on top to keep the eggs fully submerged. Or, I like to put the tupperware lid on and turn the eggs around after a few hours to marinate the other side.
Marinate overnight for best flavour.
To make the sushi rice
Rinse rice and add it to the rice cooker with 4 cups of water (same cup size as the cup that comes with your rice cooker). Or fill to the “4” line if your rice cooker has the indications.
Sushi rice, 4 cups sushi rice
Mix sushi vinegar with rice using the rice paddle. Let it cool down to room temperature before adding the toppings, which should be a few mins.
6 tablespoons sushi vinegar
To serve
Slice eggs in half and put on top of rice.
Top with Japanese chili flakes (Ichimi Togarashi), sesame seeds and Korean seaweed flakes.
