Soy Cured Egg Yolk
These soy-cured egg yolks are rich, creamy, and packed with umami. Marinated in soy sauce, mirin, and garlic, they develop a silky texture that enhances rice, noodles, or toast. With minimal effort, you can create a gourmet topping that elevates any dish.
Equipment
- 1 Small bowl or shallow container (for mixing the marinade and curing the yolks.)
- Measuring cups and spoons
- Paper towel (to cover the egg yolks and absorb the sauce.)
Ingredients
- 6 eggs (Only using egg yolks)
- ½ cup soy sauce (Use light soy sauce or regular soy sauce. Avoid using dark soy sauce.)
- 2 tbsps mirin (Can be substituted with 2 tbsp sake + ½ tsp sugar)
- 1 clove garlic (Peeled and sliced)
Instructions
- In a small bowl or shallow container, combine the soy sauce, mirin, and sliced garlic. Stir to mix evenly.
- Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. (Save the egg whites for other recipes, like Meringue Cookies, egg white cakes, or egg fried rice.)
- Gently place the yolks into the soy sauce mixture.
- Place a small sheet of paper towel over the yolks, allowing it to absorb the sauce. This helps ensure the tops of the yolks stay fully coated in the marinade.
- Cover the container with plastic wrap or a lid and refrigerate for 12 to 24 hours. For a firmer, jammy texture, cure for about 24 hours; for a softer, runnier consistency, 12 hours will suffice.
- Serve the soy cured egg yolk over warm rice, onigiri, noodles, or toast. Or you can mash it into sauce for extra umami flavor.
- Storage: If not serving immediately, store the yolks in an airtight container in the fridge and consume within 1-2 days. You can keep them in the soy sauce marinade, where they will continue to firm up over time, or transfer them to a new container without the marinade to maintain their current texture.