Miso Pickled Egg
It is so easy to make, and the rich aroma of miso enhances the taste of the eggs.
Photographed by IKUKO SODA
Ingredients (Serves 4)
- 4 soft-boiled eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 100 g miso
- 1-2 tbsp mirin
Spread 1/8 of the miso pickling bed on a sheet of plastic wrap. Place one of the peeled soft-boiled eggs on top. Cover with 1/8 of the pickling bed and wrap and secure with a rubber band. Repeat the process for the other eggs. Set aside for 3-6 hours. Remove the miso and eat. The miso pickled eggs will keep in the fridge for up to one week.