Delicious Boiled Eggs Marinated In Shoyu Koji

Did you know that we can marinate boiled eggs to make them taste stronger?

The strong taste here means that you can feel more severe than usual, where the taste and shape of the eggs you eat seem to have been leveled up many times. This experience will happen if we marinate the eggs. Marinating changes everything.

To help you feel that experience, we present a recipe for boiled eggs marinated in shoyu koji. The role of shoyu koji here is to marinate the eggs within the specified time so that the eggs can well absorb the umami contained in the shoyu koji, and of course, the eggs will also increase in terms of nutrition. You can choose various kinds of soy sauce, such as Japanese soy sauce/shoyu or shoyu koji, which we recommend using in this dish.

About Shoyu Koji

Shoyu koji (醬油麹) is an aged pasty sauce made with Shoyu that is perfectly fermented with rice koji. Usually, the fermentation process takes about a week to ten days hoping that the koji will completely absorb the contents in the shoyu.

If we compare it with the regular shoyu, this shoyu koji is considered more affluent in umami and has a deep taste of koji. And, it is said that you’ll taste ten times more delicious than the regular shoyu! Surprising, isn’t it? With a small amount of Shoyu Koji, it is enough to develop the burst of umami.

Regarding how to use it, you don’t need to be confused because shoyu koji goes excellent with any dish that you would typically use shoyu for. The versatile nature of shoyu koji allows it to be used as seasoning/topping, mixed with natto, and marinating for fried food.

Learn more about shoyu koji in the following article:

Soft-boiled Eggs Recipe

Recommended Products to Make Shoyu Koji

Rice Koji

Authentic Japanese Soy Sauce and Tamari Sauce