Soy Sauce Eggs Bento Eggs
Transform your lunchbox game with these flavorful Soy Sauce Eggs, also known as Bento Eggs, the ultimate blend of convenience and umami-packed perfection. Gently boiled to a soft, jammy yolk, these eggs are steeped in a rich marinade of soy sauce, mirin, garlic, ginger, and a touch of sweetness, creating a savory delight that pairs beautifully with rice, noodles, or salads. With only 5 minutes of prep time and a marinade that works magic in just a few hours, this easy recipe delivers gourmet-level flavor effortlessly. Perfect for meal prep or adding a touch of flair to your bento box, these marinated eggs are an irresistible combination of taste, texture, and versatility.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 120 ml Soy sauce
- 120 ml Water
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar
- 2 cloves Garlic
- 1 thumb-sized piece Ginger
- 2 stalks Green onions (optional, for garnish)
Instructions
Bring a medium pot of water to a boil. Gently lower the eggs into the boiling water using a slotted spoon.
Cook the eggs for 6 minutes and 30 seconds for a soft-boiled texture. Stir the water gently in the first minute to help center the yolks.
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Once the eggs are done cooking, transfer them immediately to the ice bath to stop the cooking process. Let them sit for about 5 minutes or until completely cooled.
In a small pot, combine the soy sauce, water, mirin, and sugar. Peel and smash the garlic cloves and slice the ginger into thin pieces. Add both to the pot.
Bring the marinade to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once it starts boiling, remove it from the heat and let it cool to room temperature.
Carefully peel the eggs. To do this, lightly tap the shell against a hard surface to create cracks, then gently roll the egg to loosen the shell before peeling it off.
Place the peeled eggs in a resealable zip-top bag or an airtight container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. If needed, place a small plate or weight on top to keep the eggs submerged.
Refrigerate the eggs for at least 4 hours or up to 24 hours for a more intense flavor.
Before serving, slice the eggs in half to reveal the creamy yolk. Garnish with thinly sliced green onions if desired. Serve as part of a bento box, over rice, or enjoy as a snack!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
