Marinated Soft Boiled Eggs with Shiso
These soft boiled eggs are marinated in a savory soy based sauce infused with fragrant shiso, garlic, and ginger. Rich, aromatic, and packed with umami, they make an irresistible topping for rice or the perfect companion to your favorite sake.
If you love Japanese marinated eggs, this refreshing shiso version deserves a place in your kitchen. Fresh shiso leaves add a bright herbal aroma that perfectly balances the richness of the soft yolk, while garlic and ginger create layers of savory flavor.
The longer the eggs marinate, the deeper the flavor becomes. They're easy to prepare ahead of time and are perfect for meal prep, rice bowls, ramen, or simply enjoyed with a glass of chilled sake.
What you'll need
- 4 eggs
- 7 to 8 shiso leaves
- <Seasoning>
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sesame oil
- 1 tbsp shiro dashi
- Grated ginger to taste
- Grated garlic to taste
- White sesame seeds to taste
How to make it
Bring a pot of water to a boil. Carefully lower in 4 cold eggs straight from the refrigerator and cook for 6½ minutes. Transfer immediately to an ice bath, cool completely, then peel the shells.
Finely chop 7 to 8 shiso leaves. In a microwave safe bowl, combine the soy sauce, mirin, sake, sesame oil, shiro dashi, grated ginger, grated garlic, and white sesame seeds. Microwave at 600W for 1½ minutes, then let the marinade cool to room temperature.
Place the peeled eggs, chopped shiso, and cooled marinade into a zip top bag. Remove as much air as possible, seal, and refrigerate for 3 to 4 hours before serving.
Tips
- Marinating the eggs for about 1 day allows the flavors to fully soak in.
- For perfectly jammy yolks, use eggs straight from the refrigerator before boiling.
- Peel the eggs under running cold water to help the shells slide off easily without damaging the eggs.