Soy-Marinated Ajitsuke Tamago with Chili Oil
A complex Japanese snack featuring soft-boiled eggs marinated in a rich, low-carb soy-ginger-garlic infusion, served with homemade sugar-free chili crisp.
Total
30 min
Prep
20 min
Cook
10 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Eggs
- 0.5 cup Soy Sauce (Tamari)
- 0.5 cup Water
- 1 tablespoon Monkfruit Sweetener
- 2 inches Fresh Ginger
- 3 Garlic Cloves
- 2 tablespoons Red Chili Flakes
- 0.25 cup Avocado Oil
Instructions
- 1
Bring a pot of water to a boil and carefully lower 8 eggs into the water for exactly 6 minutes and 30 seconds.
- 2
Immediately transfer eggs to an ice bath for 10 minutes before peeling carefully.
- 3
In a saucepan, simmer soy sauce, water, sweetener, smashed garlic, and sliced ginger for 5 minutes; let cool completely.
- 4
Place peeled eggs in the marinade for at least 4 hours, rotating occasionally.
- 5
To make the chili oil, heat avocado oil until shimmering and pour over red chili flakes in a heat-proof bowl.
- 6
Slice eggs in half and drizzle with the infused chili oil before serving.
Nutrition per serving
Calories
185
9% of a 2,000 kcal day
| Protein | 13 g |
| Carbohydrate | 3 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 850 mg |
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