SOY SAUCE EGGS
hard-boiled hen's or quail's eggs
Japanese "Kikkoman" soy sauce
Place the chilled, peeled eggs in a deep dish or jar. Pour soy sauce over to cover the eggs (see the picture on bottom right). Cover and let marinate, until
the eggs are dyed brown this will only take a few hours.
Using quail's eggs instead of hen's eggs makes a handy, bite-size snack (see the picture on top right). Because of their small size, marinate the quail's eggs for shorter time than hen's eggs.
Serve the eggs as a snack with sake, along with nori cheese, daikon salad and fish roe cucumbers.
Recipe source: adapted from "Soijakastikemuna", Yamada-Alho, M. (1992) Japanilainen keittokirja. Espoo: Weilin+Göös.