Shiokoji eggs

Simple and delicious. This is something we share with the Japanese — and that’s exactly why we love recipes that combine both qualities.

Ingredients:

• Eggs
• Shiokoji (1 teaspoon per egg)

Method:

1. Cook the eggs to your preferred doneness (the egg in the photo was boiled for 8 minutes)
2. Peel the cooked eggs and place them into a container or plastic bag with the shiokoji
3. Let them marinate for 12–48 hours, depending on your taste

And that’s it. A shiokoji egg makes a great breakfast — or an impressive side for a festive meal.

Thanks for the recipe to Yuhi Che, who has been living in Brno for several years and is preparing a cookbook of simple Japanese recipes adapted for our kitchens. We are honored that she chose our products and cooks with them.