Today’s recipe has originated from Japanese cuisine. Pickled eggs in Japan could be often found in bentos – special boxes for food with different dishes in it: fish, meat, rice, pickled vegetables, tempura, rolls, cakes and so on. Such boxes with a set of two to six (or even more) items are popular for lunches; many children take them to school. My son’s schoolmate, a Korean boy, also always took his bento to the school for lunch – a beautifully painted box with spicy Korean food.
Soy sauce marinated eggs are very tasty as they are. The eggs make an excellent snack. They are also exceptionally good in Oriental soups (ramen, miso, etc.), with rice, rice noodles, rolls and sushi. My family likes super tasty pickled eggs in leafy salads.
For vegetarians, who allow eggs in their diet, this is a wonderful nutritional addition to their menu.
Soy Sauce Marinated Eggs
- 3 boiled eggs
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 – 1 ½ tsp sugar
- ½ tsp sesame oil
- A pinch of hot pepper flakes, or 1 dried hot pepper
Peel the eggs and put them in a container in a single layer.
In a small saucepan, combine all the ingredients except the eggs. Bring to a boil and pour the hot marinade over the eggs. Cool, occasionally turning the eggs, so they are coated with the marinade.
Marinate in the refrigerator for 24 hours, occasionally turning the eggs.
Cook with pleasure!