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Soy Marinated Eggs

Soy Marinated Eggs

Makes 24 half-egg appetizers.


  • 1 dozen large eggs, hard-boiled, peeled
  • 1 c soy sauce
  • 1/4 c mirin (rice wine)
  • 1 lemon, sliced in wedges


  1. Combine soy sauce and mirin in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 5 minutes.
  2. Allow to cool 10 minutes. Transfer to a shallow refrigerator container.
  3. Cover and refrigerate 1-3 days, turning eggs periodically to get even coloring and flavor.
  4. To serve, slice in half lengthwise and place on platter with lemon slices. Use within 3 days.

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