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