Dec 22

Shoyu Tamago–Japanese Soy Sauce Eggs

in Eggs & Tofu, Fuji Favorites, Japanese, Oyatsu/Snack, Recipes By Region, Recipes by Type

Today you get double the love from me!  Head on over to Rasa Malaysia to read my guest post about one of Squirrel’s favorite foods—shoyu tamago (Japanese soy sauce eggs).

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{ 12 comments… read them below or add one }

Kristie R December 22, 2009 at 1:50 pm

These are really lovely looking eggs! They sound really yummy, too. Sadly my son is allergic to soy. I wonder if there's a yummy non-soy option that would create equally yummy, pretty eggs.


Fuji Mama (Rachael) December 22, 2009 at 4:18 pm

Kristie R— What a bummer! There are several options for substitutions, though they won’t taste exactly the same (but still yummy in their own way)! You can google soy sauce substitute recipe and there are a bunch of options. Alternatively, you can use Worcestershire sauce. For 1/4 cup soy sauce use 3 tablespoons Worcestershire sauce plus 1 tablespoon water. One of the best options would be Maggi Seasoning Sauce ( It is much like soy sauce, but made with wheat products instead! One of my local grocery stores carries it, so you may be able to find it in a grocery store near you, or you can order it online. I hope that helps!


Megan December 22, 2009 at 7:27 pm

I can and will make these! I think I love all the same foods as Squirrel – more a savoury girl. She has very mature taste buds for such a little Fujiling!

Reply December 23, 2009 at 11:28 am

This sounds like a great recipe! I know your daughter is really into Asian food, more than my children. I know they like soy sauce so I'm sure they'll like this Soyu Tamago! I will try them soon!


Sarah Jio January 9, 2010 at 3:53 pm

Hi Rachael! Just discovered your fab blog! I’m the health and fitness blogger for Glamour magazine. I’m planning to feature your soy sauce eggs on my blog on Monday, with a link back to you (hope it’s OK to use your photo–with attribution of course!). From one “Fuji” mama to the next (my husband is half Japanese, and we have two little boys). Thanks, and happy cooking! xo


Sarah Jio January 9, 2010 at 3:53 pm

P.S. Kristie, as far as I know, Tamari does not contain wheat. Check the label, but I think it’s safe …


Becky January 20, 2010 at 12:29 pm

I saw this post on Glamour’s site, and I had a question. Is this loaded with salt when it is done, or just the flavor? I love Asian food, and am always trying to make new foods. Thanks, and I love your site, very lovely design!


Fuji Mama (Rachael) January 21, 2010 at 4:48 pm

Becky– You are using approximately 1 1/4 tablespoons of soy sauce/tamari per egg. Soy sauce has approximately 1200 mg of sodium per tablespoon whereas table salt has 6900 mg of sodium per tablespoon! When you cook the eggs you are left with a soy sauce “sludge” at the end which you discard (and is super salty). So the large majority of the soy sauce sodium content never makes it “into” the egg, just the flavor! Phew, was that a long answer to a simple question? :)


Elizabeth January 20, 2010 at 3:09 pm

I love hard boiled eggs, but i got a feeling that these will be better! However, i am curious: is shoyu tamago eaten by itself or with something else, like rice?


Fuji Mama (Rachael) January 21, 2010 at 4:40 pm

Elizabeth– Shoyu tamago can be eaten by itself as a snack, with rice, with a bowl of noodles, as a part of a packed lunch…anything goes! It wouldn’t be considered a main dish—usually a snack, or as a component of a casual lunch.


Becky January 22, 2010 at 8:02 am

@Fuji Mama (Rachael), that was not over-answering at all that’s exactly the information i need! Thank u!


Penny April 1, 2015 at 1:09 pm

Could I use coconut aminos as a substitute for the soy sauce?


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