Soy Flavored Eggs
You better hurry and grab a couple before my husband sees them and eats them all! These very easy to make Japanese tea eggs are acidic and salty, and go well with a dash of mayo, 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 without feeling like you’re eating boring tasteless foods.
Japanese pickled eggs
Makes 6 Eggs
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Snack
- Cuisine: Japanese
Ingredients
Scale
- 6 hard boiled eggs (peeled)
- 4 1/2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon tablespoon sake
- 2 teaspoons granulated sugar
Instructions
- Mix the soy sauce, rice vinegar, sake and sugar in a bowl. Stir until the sugar has melted. Put the eggs in a ziplock bag, pour the marinade over and close the bag (leave some air in it). Refrigerate for about 2-3 hours and move the eggs around every 30-40 minutes, to coat/pickle evenly.
Notes
Serve with mayo, hot mustard, pickles, tarako, or with a salad. The options are endless!
Nutrition
- Calories: 29
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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 🙂