Dark and delicious, these soy sauce-flavored eggs are slightly sweet and salty. Serve them plain, or topped with salmon roe, capers, or mayonnaise.
|1||tablespoon rice vinegar|
|2||tablespoons soy sauce|
|6||hard-cooked eggs, peeled (see recipe)|
2. Add the eggs. Set the bag in a bowl and refrigerate for several hours, turning the eggs in the bag several times to coat and color them evenly.
3. Remove the eggs from the bag and halve them lengthwise.Adapted from "Harumi's Japanese Cooking"