Description
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.
Ingredients
- 6 whole Large Eggs, Hard Boiled And Shelled
- 4-½ Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- ½ teaspoons Sake
- 2 teaspoons Granulated Sugar
Preparation
Mix the soy sauce, rice vinegar, sake and sugar in a bowl. Stir until the sugar has dissolved. Put the eggs in a Ziplock bag, pour the marinade over the top 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!
