Ovos marinados em shoyu e missô

Ingredientes

• 4 medium boiled eggs
• tamari
• 1/2 cup low-sodium soy sauce
• tamari
• 2 tbsp rice vinegar
• 1 tsp coconut sugar (or raw cane)
• 1/4 cup warm water (for mixing)
• 2 tsp white miso paste (dissolve in the warm water first)
• yellow miso
• 1/2 tsp toasted sesame oil (optional but recommended)
• 1 garlic clove, smashed
• 1 scallion, chopped (on a bias/angle)

Modo de preparo

1. 1

   Whisk warm water and miso until smooth.

2. 2

   Add soy sauce, rice vinegar, sugar, sesame oil, garlic, scallion, and ginger to a container. Note: I like to use taller containers because it is easier to fully submerge the eggs without having to add more marinade.

3. 3

   Place peeled medium-boiled eggs in a jar and submerge fully. **Pat them dry before adding them to the marinade if they are wet on the outside.**

4. 4

   Cover in an airtight container, and refrigerate at least 8 hours or overnight.

5. 5

   These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs. Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.