Japanese soy sauce eggs make the perfect topping for noodle soups and rice bowls – and they are very easy to make!
You better hurry and grab a couple before my husband sees them and eats them all! These very easy to make Japanese soy sauce eggs are acidic and salty, and go well with a dash of mayonnaise, hot mustard, pickles or added to a salad.
I usually pickle half a dozen eggs and leave them in the fridge to have as a snack since they’re so tasty on their own. In our home we try to eat as little junk food as possible but it doesn’t mean we don’t crave snacks!
Just like most of America, we love having a few yummy options around while watching a movie or a tv show. Snacks like this one take no time to prepare (aside for the pickling time) and make great substitutes for junk food.
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Japanese Soy Sauce Eggs
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 eggs 1x
- Category: Snacks
- Method: Marinade
- Cuisine: Japanese
Description
Japanese soy sauce eggs make the perfect topping for noodle soups and rice bowls – and they are very easy to make!
Ingredients
- 6 hard boiled eggs, peeled
- 3 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon tablespoon sake
- 2 teaspoons granulated sugar
Instructions
- Mix the soy sauce, water, rice vinegar, sake, and sugar in a bowl.
- Stir until the sugar has dissolved.
- Put the eggs in a storage bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours (up to 5 hours). Move the eggs around every 30 to 40 minutes so they are evenly coated.
- Serve as a snack or a topping for rice and noodle dishes.
Notes
Save these soy sauce eggs in a storage container and refrigerate for up to 7 days. s
Nutrition
- Serving Size: 1 egg
- Calories: 223
- Sugar: 3g
- Sodium: 204mg
- Fat: 14.4g
- Saturated Fat: 4.4g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 0g
- Protein: 17.2g
- Cholesterol: 507mg
Questions and Reviews
How long can these eggs keep? I want to make them for Christmas but I want to make as much things in advance as I can so I won’t be in the kitchen all day when family is here ^_^
I know it’s an old post but I still hope I can get an answer on my question ^_^
Hi Jade, you can keep the eggs for up to 4-5 days in the fridge but make sure you take them out of the marinade after a day otherwise they will get too strong in flavor 🙂
So when you leave them in the fridge as snacks, do you leave them in the pickling mixture, or remove them and store them in something else?
Hi Dann,
I leave them in the storage bag for about a day and half. If I still have some left (which rarely happens!) I will drain the mixture and keep them in a tupperware container.
Hi, I don’t have sake on hand an I’m making them now. Can I substitute mirin or something else? Thank you
Hi Kim! Yes, you can use mirin instead, I have tried it before and it was good 🙂