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Soy Sauce Marinade (for Ramen Eggs & Chashu)
Sauce

Soy Sauce Marinade (for Ramen Eggs & Chashu)

25 minServes 8Nutri-Score C€€
from @jose.elcook16 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • soy sauce (good quality)Pantry240 ml
  • waterOther240 ml
  • sake (Japanese sake)Beverages120 ml
  • mirinPantry60 ml
  • garlic (crushed)Produce2 pieces
  • ginger (1-inch knob, crushed)Produce1 piece
  • scallions (sliced)Produce2 pieces
  • star anise (toasted)Spices2 pieces

per serving

Nutrition

31kcal

Carbs
5 g
Proteins
2 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl

step by step

Method

  1. Combine the liquids

    • Pour the soy sauce, water, sake and mirin into a bowl.
    • Set aside.
    Step 1

  2. Prepare the aromatics

    • Crush the garlic cloves to release their flavor.
    • Crush the knob of ginger.
    • Slice the scallions and toast the star anise.
    Step 2

  3. Add aromatics to the liquid

    • Add the crushed garlic, ginger, sliced scallions and toasted star anise to the soy mixture.
    Step 3

  4. Bring to a boil

    • Pour everything into a saucepan and bring to a boil.
    Step 4

  5. Turn off the heat and cool

    • As soon as it boils, turn off the heat.
    • Let cool completely to room temperature so the flavors infuse.
    Step 5

  6. Store

    • Transfer to a clean jar and store in the refrigerator for up to 1 month.
    • Use to marinate ramen eggs or chashu.
    Step 6
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