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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.
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!
The most delicious appetizer ever!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!