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Japanese pickled eggs

japanese pickled eggs

Makes 6 Eggs

Scale

Ingredients

Instructions

  1. 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

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