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.
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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