Rice Vinegar Pink Eggs & Furikake
Recipe by Susie @Gourmetglow : Find her on social – Instagram
How to prepare these funky Rice Vinegar Pink Eggs & Furikake
1 Beetroot, grated
500ml Rice Vinegar
1 tsp Salt
2 tsp Wasabi Powder
Furikake to serve
- Cook the eggs in boiling water for 7 minutes, drain and peel.
- Meanwhile add the remaining ingredients (except the Furikake) to a pan and heat to dissolve the sugar and salt.
- 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).
- Serve dipped in Furikake, delicious!