Soy Cured Egg Yolks

Egg yolks are marinated in a soy marinade for at least 8 hours to achieve a savory & umami flavor. It's used on top of white rice and noodles.

Ingredients

simple marinade:

½ cup soy sauce

2 tablespoons mirin

8-10 egg yolks from pasteurized eggs

extra umami marinade

1 garlic minced

¼ small onion sliced

½ sheet kombu (japanese kelp)

¼ cup bonito flakes

½ cup water

¾ cup soy sauce

¼ cup mirin

8-10 egg yolks from pasteurized eggs

Instructions

Make soy marinade (pick one method):

simple marinade: Mix ½ cup soy sauce and 2 tablespoons mirin in a medium sized container. Mix sauce well and set aside.

extra umami marinade : Mince garlic and slice ¼ of your onion. In a medium sized container, add minced garlic, sliced onion, ½ sheet kombu, ¼ cup bonito flakes, ½ cup water, ¾ cup soy sauce, and ¼ cup mirin. Mix sauce well and set aside.

Separate egg whites from egg yolks. Gently add the egg yolks in the soy sauce mixture. Cover with a paper towel on top. This ensures the that the top of egg yolk is marinated. Close or seal the container tightly and place in the refrigerator.

Take out egg yolks at the desired time (4, 8, or 24 hours) depending on your egg preference. I love to take it out at 8 hours or 24 hours and put it on top of hot white rice.

Served soy cured eggs with hot white rice, noodles, or spread on top of toast.