Easy and unique recipe using boiled eggs.
Marinate boiled eggs in the miso paste.
You can make MISOZUKE TAMAGO with your taste of boiled eggs from runny soft boiled eggs to hard-boiled eggs.
Check out this post to find out how to make perfect boiled eggs (runny-hard) every time in Japanese cooking.
Misodoko is the marinade mixture made of miso paste and other condiments to make MISOZUKE pickled food.
You can use just miso paste only, or add sugar, honey, sake, or Mirin as you like.
For more details including what type of miso paste to use for MISODOKO, please read this post.
How To Make Perfect Soft-Boiled Egg Every Time
For Misuzuke Tamago, you can use your choice of boiled eggs: from soft-boiled eggs to hard-boiled eggs. Here’s the ultimate guide about hot make perfect soft-boiled eggs every time.
MISOZUKE TAMAGO- Make Miso Flavor Boiled Eggs For Salad, Breakfast, Snack, Udon, Ramen nooldes
- 2 boiled eggs, peeled
- ½ cup MISODOKO *See the recipe
- ½ TSP hondashi powder *optional
Make MISODOKO From Scratch
- ¼ cup your choice of miso paste (red/ yellow)
- 2 tbsp Japanese sake/ white wine/ sherry
- 2 tbsp Sugar
- To make perfect soft-boiled eggs, please read this post.
- Make MISODOKO in this post if you are planning to make MISOZUKE vegetables as well.
- If you need the misodoko for only marinating eggs (if you don't want the big batch of misodoko,) make the small batch. Place the sake/ white wine/ sherry and sugar in a small bowl, and microwave it for about 1 minute until the sake gets boiled. Dissolve the sugar, and combine the mix with the miso paste.
Marinate The Eggs In MISODOKO
- In a clean container or a food storage bag, submerge the boiled eggs. Be sure to cover the entire egg with MISODOKO. You can use plastic wrap if MISODOKO is not enough to cover the eggs. Place each egg on the plastic wrap, and spread misodoko all over the egg. Wrap the egg tightly.
- Marinate the boiled eggs in a fridge for any time between overnight to 3 days.