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.

Nutriscore Rating: 60/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 6

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)

Directions

Step 1

Bring a medium pot of water to a boil. Gently lower the eggs into the boiling water using a slotted spoon.

Step 2

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.

Step 3

While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Refrigerate the eggs for at least 4 hours or up to 24 hours for a more intense flavor.

Step 10

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

Serving size	(654.2g)

Amount per serving	% Daily Value*
Calories	648.1

Total Fat 30.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1116mg	0%
Sodium 5109.4mg	0%
Total Carbohydrate 47.5g	0%
Dietary Fiber 2.2g	0%
Total Sugars 27.6g
Protein 49.3g	0%

Vitamin D 240IU	0%
Calcium 261.1mg	0%
Iron 8.4mg	0%
Potassium 1139.0mg	0%

*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.

Source of Calories

Fat: 41.8%

Protein: 29.6%

Carbs: 28.6%