Soy Marinated Eggs

Makes 24 half-egg appetizers.

Ingredients:

• 1 dozen large eggs, hard-boiled, peeled
• 1 c soy sauce
• 1 c water
• 1/4 c mirin (rice wine)
• 1 lemon, sliced in wedges

Directions:

1. Combine soy sauce, water, and mirin in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 5 minutes.
2. Allow to cool 10 minutes. Transfer to a shallow refrigerator container large enough to accommodate 12 eggs. 
3. Add shelled eggs. Cover and refrigerate 1-3 days, turning eggs periodically to get even coloring and flavor.
4. To serve, slice in half lengthwise and place on platter with lemon slices. Use within 3 days.