Directions

1. In a large saucepan, bring 2 quarts of water to a boil. Gently drop the eggs into the saucepan straight from the refrigerator. Adjust the heat so that the water is simmering gently (around 190°F), and simmer the eggs for 6 minutes (longer, if you prefer your eggs firmer). Prepare a bowl of ice water. When the eggs are done, remove them with a slotted spoon and dunk them in the ice water to stop them from cooking further.
2. When the eggs are cool enough to handle, peel them and arrange them so they fit snugly into a nonreactive container. (I use a rectangular 4-cup glass container with a tight-fitting lid.)
3. In a mixing bowl, mix together the soy sauce, mirin, remaining 1/2 cup of water, rice vinegar, and sugar and stir until the sugar dissolves completely. Pour the brine over the eggs. Place a folded paper towel over the eggs to keep them submerged under the brine for at least 4 hours, or up to 24 hours. The yolks will start to cure if they remain in the brine for too long. Drain the eggs and store in the refrigerator. The eggs will keep for 3 to 4 days.
4. Try it with: Soy sauce-pickled eggs make a satisfying mid-afternoon snack, or eat them as your protein with a bowl of ramen or some rice.