Shoyuzuke in Japanese translates to “pickle in soy sauce” — and it’s a style of pickle I love. Typically shoyuzuke pickles feature the usual suspects — vegetables of all kinds including cucumbers, eggplant, and root vegetables. But in my marinated egg journey I had the thought: pickled eggs exist in a western context, so why not try with Asian pickle flavors, too?
These are, as far as I’m aware, not an authentic dish though if anybody’s heard of something like this I’d love to know! This interpretation came directly from my head and wow I might just like these better than your “standard” marinated eggs, which typically have more of a sweet-salty-umami profile rather than the tangy and sharp profile of pickled eggs. My other stroke of genius (ok, it wasn’t actually that impressive) was putting chopped cucumbers directly into the pickling liquid alongside the eggs to rest overnight in the fridge. Doing this means that the next day you’ll have a pretty well balanced meal: veggies, protein, and a carb if you add some fresh rice.
While this does take a little bit of pre-planning, there’s very little active cooking time and the next day you have an incredible treat!
Japanese-Inspired Shoyuzuke Pickled Eggs
Ingredients
- 2 large eggs straight from the fridge
- 1-2 Persian cucumbers cut into thick slices or chunks
- 1/4 tsp dashi powder
- 2 Tbsp boiling water
- 2 tsp sugar
- 3 Tbsp rice vinegar
- 2 tsp soy sauce
- 2 Tbsp room temperature water plus additional, as needed
- sesame seeds optional
Instructions
- Boil your eggs: bring a medium sized pot of water to a full boil on high heat. Carefully add your eggs, making sure to not drop them into the water or they'll crack. Boil for exactly 7 minutes, then immediately remove the eggs with a slotted spoon and dunk in an ice water bath. Let sit in the ice water until ready to use.2 large eggs
- Add dashi powder, sugar, and boiling water to a small heatproof container (like Glasslock or similar, or just a heatproof bowl if you don't have one). Either seal the container and shake it to dissolve the sugar and dashi powder, or carefully stir until everything is dissolved.1/4 tsp dashi powder, 2 tsp sugar, 2 Tbsp boiling water
- Add the vinegar, soy sauce, room temperature water, and a generous sprinkle of sesame seeds, if using. Seal and shake or stir one more time.3 Tbsp rice vinegar, 2 tsp soy sauce, 2 Tbsp room temperature water, sesame seeds
- Peel eggs and gently add them to the pickling liquid, followed by the cucumbers. Gently press down on any cucumbers or eggs that may be floating or sticking out of the liquid. If the eggs are not completely submerged, add up to 2 more tablespoons of water to help cover them, though they needn't be completely covered (just note that if they're not fully submerged you may end up with eggs that look a little splotchy but still taste great).
- Seal the container and transfer to the fridge for at least 12 hours and up to 48. As these sit longer, they will get saltier/more sour tasting, so any longer than 48 hours may be unpleasant. I prefer 12-24 hours for these.
- Serve cold or room temperature alongside some fresh rice. Feel free to drizzle some of the pickling liquid over the rice as well for extra flavor.