Tamari Eggs with TomaRashi
Makes 6 eggs
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup low sodium Tamari (or soy sauce
6 large eggs
1-2 ounces Point Reyes TomaRashi
½ teaspoon togarashi
In a medium bowl, whisk together water and sugar to dissolve the sugar, then stir in the sherry vinegar and Tamari.
Place eggs in a large pot and cover with water and inch above eggs. Bring to a boil over high heat. Turn off heat, cover and let cook for 6 minutes. Meanwhile, fill a large bowl with cold water and ice. When eggs are done, transfer them to the ice bath.
Once the eggs are cool, carefully peel them. Transfer the eggs to the Tamari mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, place a small bowl or plate on top of eggs to cause them to submerge.
Remove eggs from Tamari. Cut eggs in half lengthwise, and place on serving platter. Microplane TomaRashi over the top, sprinkle with togarashi and enjoy.
