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Tamari Eggs with Zucchini Noodles


Zucchini Noodle and Kimchi Salad

Zucchini is a fresh, crisp base for ingredients bursting with umami.

Serves: 2

 tamari eggs (recipe follows)
1 pkg Harvest Fresh Zucchini Noodles
3 tbsp Wildbrine Japanese Kimchi
2 tbsp  San-J Tamari or soy sauce
1 tsp  Huy Fong Sriracha
To Taste sea salt


1. Bring a medium pot of lightly salted water to a boil.

2. Add the zucchini noodles and blanch for one minute.

3. Drain and cool under cold running water.

4. Drain well and spread on a clean tea towel to dry.

5. Toss the zucchini noodles with the kimchi and the tamari.

6. Pile the zucchini noodle and kimchi salad on individual serving plates. Top with a tamari egg sliced in half and sprinkle with sriracha chili.


Tamari Eggs

12 eggs, Large 
500 ml   San-J Tamari or soy sauce
500 ml  water



1. Bring a large pot of lightly salted water to a soft boil.

2. Gently add eggs and cook for six minutes. Adjust the heat to maintain a soft boil.

3. Remove the eggs from the pot and place into a bowl of ice water. Once the eggs are cool enough to handle, gently peel them.

4. Heat the tamari and water in a large pot and bring the mixture to a boil.

5. Turn off the heat and gently add the peeled eggs to the pot. Gently move the eggs about so that they are well coated in the tamari mixture.

About Ida Pusateri