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japanese pickled eggs

Japanese Soy Sauce Eggs

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 eggs 1x
  • Category: Snacks
  • Method: Marinade
  • Cuisine: Japanese


Japanese soy sauce eggs make the perfect topping for noodle soups and rice bowls – and they are very easy to make!


  • 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


  1. Mix the soy sauce, water, rice vinegar, sake, and sugar in a bowl.
  2. Stir until the sugar has dissolved.
  3. 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.
  4. Serve as a snack or a topping for rice and noodle dishes.


Save these soy sauce eggs in a storage container and refrigerate for up to 7 days. s


  • 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

Keywords: pickled egg

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