Pickled eggs with dashi and soy sauce
"Smitty is the name of the man in our kitchen who often takes care of the staff meals and recently served us these pickled eggs. Easy to prepare and suitable for many occasions—even on buttered bread."
- 10 eggs (size M) Egg
- 200 ml soy sauce
- 200 ml Dashi Dashi
- 3 tbsp crispy chili oil
- 50 ml Mirin Mirin
- 1 tbsp rice vinegar
- 2 tbsp sesame oil sesame oil, oil
- 1 vegetable onion
- 1 bunch of spring onions
- 1 piece of ginger (thumb-sized )
- 3 cloves garlic
Boil the eggs for 7 minutes, then rinse and peel. Combine all the liquid ingredients. Finely chop the onion and spring onions and add them. Grate the ginger and garlic finely and mix everything together.
Place the eggs in a tall container and cover with the marinade. Marinate, covered, in the refrigerator for 4 to 5 days. Before serving, let the eggs stand in the marinade until they reach room temperature. The eggs taste best reheated in a pan and served lukewarm. Serve the eggs with the marinade and garnish over rice.
süeddeutsche
