Jammy, rich, sweet and salty
Great seasoning to plain rice, toast or more complex dishes. Easy flavour bomb with just 3 ingredients and a bit of patience.
Recipe
Makes: 2* | Prep: 5min | Rest: 12h
Ingredients
- 2 eggs (yolks only)*
- 2 tbsp soy sauce
- 1/2 tbsp mirin
(*) the quantities for the marinade can cover up to 4 egg yolks. For more just increase quantity of soy & mirin keeping the same ratio.
Method
- Mix soy and mirin in a small container/ jar (ideally a small flat bottomed recipient so the yolks don’t fall to the center and squeeze against each other).
- Separate egg yolk from white and add to the marinade.
- Gently place a piece of clean paper towel on top of the yolks. It should just touch the yolks. This will ensure that the top of the yolks also cures.
- Cover and marinate between 6h and 3 days. The longer the firmer the egg will be. The yolk pictured above or to the right is cured 24h.
Example of recipes using soy cured egg yolks
Spread it on toast for a quick umami filled snack (inspiration)
Soy cured egg-yolk sushi roll (inspiration)
Soy cured egg-yolk tartar (inspiration)
Country
Japan
Japan
The Global Homecook 