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!
Ingredients
- 1/4 cup tsuyu sauce
- 1/4 cup soy sauce
- 1 and 1/2 cup water
- 1/2 tablespoon sugar
- 10 eggs or quail eggs are delicious too
- Sushi rice
- 4 cups sushi rice Using 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
- 6 tablespoons sushi vinegar
- Cucumbers sliced or any veggies of choice
- Japanese chili flakes Ichimi 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.Japanese chili flakes
- Top with sliced cucumbers or veggies of choiceCucumbers
- Drizzle some extra sauce from the tupperware.
- Enjoy!