Have you ever eaten shoyu eggs? I’m guessing that unless you grew up in a Japanese or Hawaiian household, you probably have not, but this dish was a staple in my household growing up! These are still one of my favorite comfort foods, and my whole family loves this dish! It is a quick and easy dish that is tasty and filling.
Although this was a staple food for us and many other Japanese/Hawaiian households, it seems that there is very little out there for recipes for this dish when you search on Pinterest or Google, especially the way we prepare it!
Sooooo, this week I am going to share with you my version of shoyu eggs!
Pin it now to save it for later!
What are shoyu eggs?
Well, first off, shoyu is Japanese for soy sauce, or more specifically a Japanese style soy sauce. Made from soybeans, salt, wheat, and water, this sauce is a product of fermentation. It is filled with delicious salty umami-ness, and provides a one-of-a-kind flavor that is hard to duplicate. The sauce in this dish is combined with eggs (plus your basic egg seasonings), green onions, a little sugar, and a little water and cooked in a sort of fried, scrambled fashion. Yum!
What kind of soy sauce do I use? I prefer Kikkoman Soy Sauce.
Can I make it gluten-free?
If you are following a gluten-free diet, you could certainly substitute the soy sauce for gluten-free tamari in this dish.
What do we serve with shoyu eggs?
Rice, of course, for starters! We would also traditionally have it with fried Spam, but vegetarianism has us not eating Spam anymore…. Nowadays, we tend to serve it with a fresh salad, Asian-sautéed vegetables, and/or fermented vegetables. If would like to add another protein, smoked salmon or trout would be a couple of good options.
Want to see my instructional video for shoyu eggs?
Click on the link below to see my instructional video for how I make my shoyu eggs. If you give it a try, let me know in the comments!
Shoyu eggs
Ingredients
- 6 eggs
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon ground turmeric
- 2 teaspoons water
- 1 tablespoon soy sauce (or use gluten-free tamari if desired)
- 2/3 cup sliced green onions
Instructions
- Crack eggs into a medium bowl.
- Add remaining ingredients and whisk until blended.
- Cook in an oiled skillet over medium low heat until eggs are almost set then flip.
- Cook second side until eggs are done.
- Serve with rice and your favorite Asian sides!
Nutrition Facts
Shoyu eggs
Serves: 3 people
|
Amount Per Serving: 1/3 of recipe
|
||
|---|---|---|
| Calories | 139 | |
| % Daily Value* | ||
| Total Fat 8.8g | 12.3% | |
| Saturated Fat 2.7g | 10% | |
| Trans Fat 0 | ||
| Cholesterol 327mg | 109% | |
| Sodium 621mg | 25.9% | |
| Total Carbohydrate 3.5g | 1% | |
| Dietary Fiber 0.7g | 0% | |
| Sugars 2g | ||
| Protein 11.8g | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 64mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jungle Living with Jill
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