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.