This delicious recipe for Shrimp Sauce Yum Yum Sauce will have you believing that you are sitting at the finest Japanese restaurant.
- 2 Cups (440g) of Mayonnaise
- 1/2 Cup (122g) Ketchup
- 3 Tablespoons (36.5g) Sugar
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 Cup of water
- 1 teaspoon Siracha or other hot sauce
- Mix all ingredients in a bowl – may add extra sugar to taste.
- Allow to sit in refrigerator for at least an hour before serving so that flavors can meld.
Japan has brought us many great foods, but shoya tamago might be the best. Shoya tamago is essentially a hard-boiled egg that has been soaked in a soy sauce marinade ― it’s part of the reason ramen is so beloved.
But here’s the thing: soy sauce eggs don’t need ramen. They’re great for breakfast served atop avocado toast, for lunch on top of rice, or just on their own as a snack.
Soy sauce eggs are everything you love about hard-boiled eggs (which you should be steaming, by the way) but so much better because they’re packed with salty, umami flavor. The best part is, they’re insanely easy to make.
Watch the video below to see how they’re made.
- 6 Hard-Steamed Eggs, peeled
- 2 cups water
- 2 tablespoons Japanese soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
- In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.
Please note that the eggs San be boiled so that the yolks are completely firm. In the video above they’re cooked just until the yolks are set, but still soft and custardy. You can choose to go with either degree of cooking, that’s entirely up to you.
There’s not much about tamago gohan that makes sense. The Japanese breakfast is nothing more than a large raw egg cracked over a mound of steamed rice. If you feel like having an extra luxurious morning, you can splash the combination with soy sauce and/or speckle it with a shake or two of sesame seeds. Then, using chopsticks, you vigorously swirl the mixture into a froth and devour.
- 1 1/2 cups uncooked sushi rice
- 2 cups water, plus more for rinsing
- 1 piece dried kombu, about the size of a playing card (optional)
- 1 large egg
- Soy sauce and sesame seeds, to taste
- In a large bowl, add the rice and cover with at least two inches of cold water. Moving your hand in a circular motion, gently stir the rice until the water is very cloudy. Then strain the rice through a fine mesh sieve and repeat the process until the water is no longer cloudy when stirring, 4 or 5 more times.
- In a rice cooker or pot with a lid, combine the rice, 2 cups water, and the kombu (if using). Cook the rice according to the package instructions.
- Transfer about 1 cup of the steamed rice to a serving bowl, top with the egg, soy sauce, and sesame seeds.
- To eat, stir vigorously with chopsticks.