Egg Yolks Pickled in Soy Sauce is a rice condiment that can be easily prepared by soaking egg yolks. When you eat it, you will experience a rich, creamy flavor that spreads throughout your mouth.
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What is Egg Yolks Pickled in Soy Sauce?
Egg Yolks Pickled in Soy Sauce is, as the name suggests, a Japanese rice condiment prepared by pickling egg yolks in soy sauce. The flavor and texture can vary depending on the duration of the soak in the seasoning liquid. While it is possible to pickle them in soy sauce alone, I recommend adding mirin to achieve a mellow flavor, as using only soy sauce can lead to excessive saltiness.
Ensure that the eggs used are safe and fresh. Since the cooking process doesn't involve heat treatment, there is a risk of food poisoning if the eggs contain Salmonella bacteria. Safely enjoy the rich, creamy flavor by using pasteurized eggs. Once you try it, you will be captivated by its irresistible taste.
Changes Based on pickling time
The flavor and texture of egg yolks pickled in soy sauce vary depending on the duration of time the egg yolks are soaked in the seasoning liquid. The changes over time are as follows:
4 hours: The yolk inside still retains a raw state.
6-12 hours: The seasoning liquid has permeated the yolk nicely, making it suitable for consumption with rice. The longer the pickling time, the more the flavor of the seasoning soaks in, resulting in a creamy texture.
24 hours: The seasoning liquid has soaked too much into the yolk, giving it a salty taste. This is suitable for consumption as a filling in onigiri (rice balls).
My recommended pickling time is 8-10 hours. Feel free to experiment and find your preferred pickling time based on your taste preferences.
Do you use thawed eggs?
When preparing this topping, 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 condiment 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
While I recommend initially enjoying this condiment as the recipe suggests, 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 give it a try according to your preferences.
Ingredients
- 2 pasteurized eggs
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Step-by-step instructions
🕒 Total 8 hrs 5 mins
Step 1
Crack the eggs and remove the whites and chalazae, leaving only the yolks.
Step 2
Carefully place the yolks in a small container or a plastic bag, then add mirin and soy sauce. Let them soak in the refrigerator for about 8 hours.
Note: The flavor and texture will vary depending on the pickling time. For more details on the changes, 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, preventing the upper part from being fully pickled. If you want to fully immerse them, flip the yolks halfway through the process to ensure even absorption.
- 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 the eggs and pat them dry to remove any moisture. Then, place them in a bowl and refrigerate 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 the shells may crack during the freezing process. Placing them in a bowl is to prevent the egg whites from cracked shells adhering to the inside of the refrigerator.
Recipe Card
Egg Yolks Pickled in Soy Sauce
Ingredients
- 2 pasteurized eggs
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Instructions
- Crack the eggs and remove the whites and chalazae, leaving only the yolks.
- Carefully place the yolks in a plastic bag or a small container, then add mirin and soy sauce. Let them soak in the refrigerator for about 8 hours.Note: The flavor and texture will vary depending on the soaking time. For more details on the changes, please refer to the information provided above.
Notes
- You can store it in the refrigerator for up to 2 days.
- You can enjoy a different texture by using thawed pasteurized eggs. For more details, please refer to the section above titled 'Do you use thawed eggs?' In this case, you should add the following step 0 before step 1:
- Step 0: Wash the eggs and pat them dry to remove any moisture. Then, place them in a bowl and refrigerate 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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