Miso Pickled Egg

It is so easy to make, and the rich aroma of miso enhances the taste of the eggs.

Miso Pickled Egg
Photographed by IKUKO SODA


Recipe by
Yukiko Seo

Easy

Eggs

Healthy

90kcal

10minutes

Ingredients (Serves 4)

  • 4 soft-boiled eggs
    Note

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • [A]

    • 100 g miso
    • 1-2 tbsp mirin

Directions

1

Mix [A].

2

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.