Japanese pickled eggs

japanese pickled eggs

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Makes 6 Eggs


  • 6 hard boiled eggs (peeled)
  • 4 1/2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon tablespoon sake
  • 2 teaspoons granulated sugar


  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.


Serve with mayo, hot mustard, pickles, tarako, or with a salad. The options are endless!


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