Soy Cured Egg Yolks are a Japanese rice condiment that can be easily prepared by curing egg yolks in soy sauce. When you eat them, you will experience a rich, creamy flavor that spreads throughout your mouth.
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What are Soy Cured Egg Yolks?
Soy Cured Egg Yolks are, as the name suggests, a Japanese rice condiment prepared by curing egg yolks in soy sauce. They can be made simply by soaking yolks in soy sauce, but since soy sauce alone can make them overly salty, mirin is commonly added in Japan to achieve a mellower flavor. The flavor and texture can vary depending on the duration of soaking in the seasoning liquid.
To make this delicacy, it is essential to use fresh and safe eggs. Since it doesn't involve a heating process, there is a risk of food poisoning if the eggs are contaminated with Salmonella bacteria. Use pasteurized eggs and safely enjoy the rich, creamy taste.
Changes Based on curing time
The changes in egg yolks depending on the curing time in the seasoning liquid are as follows:
4 hours: The yolk remains somewhat raw inside.
6-12 hours: The seasoning liquid permeates the yolk nicely, making it suitable for consumption with rice. The longer the curing time, the more the flavor of the seasoning soaks in, resulting in a creamy texture.
24 hours: The seasoning liquid penetrates too much into the yolk, giving it a salty taste. This is suitable for consumption as a filling in onigiri (rice balls).
I recommend a curing time of 8-10 hours. Feel free to experiment to find your preferred time based on your taste.
Do you use thawed eggs?
When preparing soy cured egg yolks, it is also recommended to use thawed frozen eggs in addition to raw ones. While the flavor is the same in both cases, there is a significant difference in texture. Raw eggs result in a creamy texture, whereas thawed eggs provide a bouncier texture that maintains their round shape.
If you plan to serve this delicacy over rice, I personally recommend using raw eggs. However, if you intend to use it as a filling for onigiri, I highly recommend using thawed eggs. Due to their resistance to breaking apart, the egg yolks are less likely to leak outside of the onigiri, preserving the texture as a filling.
Enjoying a variety of flavors
I recommend initially enjoying this delicacy as the recipe suggests, but you can also vary the experience next time by adding sliced garlic or ginger to the seasoning liquid. Garlic adds a strong flavor, while ginger contributes a refreshing taste. Feel free to try it according to your taste.
📋Step-by-step recipe
Ingredients
- 2 pasteurized eggs
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Instructions
🕒 Total: 8 hrs 5 mins
Step 1
Crack eggs and remove the whites and chalazae, leaving only the yolks intact.
Step 2
Carefully place the yolks in a small container or plastic bag, then add mirin and soy sauce. Let them soak in the refrigerator for about 8-10 hours.
Note: The flavor and texture will vary depending on the curing time. For more details on these variations, please refer to the information provided above.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Even when the egg yolks are soaked in the seasoning liquid, they don't sink, which prevents the top part from being fully cured. If you want them to be fully immersed, flip the yolks halfway through the process to ensure even absorption.
- When using thawed eggs, you can maintain the round shape of the egg yolk nicely. For more details, please refer to the 'Do you use thawed eggs?' section. In this case, you should add the following step 0 before step 1:
Step 0
Wash eggs and pat them dry to remove any moisture. Then, place them in a bowl and freeze them for at least half a day. Afterward, allow the frozen eggs to thaw naturally at room temperature or in the refrigerator.
The egg yolks can be used in step 2 even if they have not completely thawed. The reason for washing the eggs is to remove any bacteria that might be on the shells, as they may crack during the freezing process. Placing them in a bowl is to prevent the egg whites from adhering to the inside of the freezer due to cracked shells.
Recipe card
Soy Cured Egg Yolks
Ingredients
- 2 pasteurized eggs
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Instructions
- Crack eggs and remove the whites and chalazae, leaving only the yolks intact.
- Carefully place the yolks in a small container or plastic bag, then add mirin and soy sauce. Let them soak in the refrigerator for about 8-10 hours.Note: The flavor and texture will vary depending on the curing time. For more details on these variations, please refer to the information provided above.
Notes
- You can store it in the refrigerator for up to 2 days.
- When using thawed pasteurized eggs, you can maintain the round shape of the egg yolk nicely. For more details, please refer to the 'Do you use thawed eggs?' section. In this case, you should add the following step 0 before step 1: Step 0: Wash eggs and pat them dry to remove any moisture. Then, place them in a bowl and freeze them for at least half a day. Afterward, allow the frozen eggs to thaw naturally at room temperature or in the refrigerator.
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