Wasabi recipes


Rice Vinegar Pink Eggs & Furikake

Recipe by Susie @Gourmetglow : Find her on social – Instagram

How to prepare these funky Rice Vinegar Pink Eggs & Furikake


12 eggs

1 Beetroot, grated

500ml Rice Vinegar

500ml Water

1 tsp Salt

200g Sugar

2 tsp Wasabi Powder

Furikake to serve



  1. Cook the eggs in boiling water for 7 minutes, drain and peel.
  2. Meanwhile add the remaining ingredients (except the Furikake) to a pan and heat to dissolve the sugar and salt.
  3. Pop the eggs into a sterile kilner jar and pour over the pickling liquid. Cool and pickle in the fridge for at least 3 days (and up to 3 months).
  4. Serve dipped in Furikake, delicious!