Miso Cured Egg Yolks

Miso Cured Egg Yolks are a Japanese delicacy that can be made with just a few simple ingredients yet deliver an incredibly rich flavor. The miso infuses the egg yolks with umami, giving them a deep, cheese-like richness and a creamy, jammy texture.

Miso Cured Egg Yolks are a Japanese delicacy made by curing egg yolks in miso. During the curing process, the salt in the miso draws moisture out of the yolks while infusing them with rich umami flavor, resulting in a concentrated flavor and a thick, creamy texture. The flavor and texture change depending on how long the yolks are cured, which is part of the fun.

They are delicious on their own, but they are especially good with drinks or served over rice. All you need to make them is two ingredients: egg yolks and miso. Aside from the time needed for curing, the actual preparation takes very little time, so feel free to give this recipe a try and experience their distinctive, rich flavor at home.

Making miso cured egg yolks is not complicated. You can make them simply by following these basic steps:

1. Spread a layer of miso in a container and make small indentations for the egg yolks.
2. Line each indentation with a small piece of paper towel or cheesecloth, then carefully place an egg yolk in each one.
3. Spread miso over another piece of paper towel or cheesecloth and place it over the yolks.
4. Let the yolks cure in the refrigerator for a few days.

Paper towels or cheesecloth help keep the miso from sticking to the egg yolks and make them easier to remove once they are cured. Even with this barrier in place, the yolks will still absorb the flavor of the miso.

The most important thing to keep in mind when making this delicacy is to use eggs that are safe to eat raw. Since the preparation process does not involve cooking, there is a risk of food poisoning if the eggs are contaminated with Salmonella bacteria. Therefore, be sure to use pasteurized eggs.

It is also best to use fresh eggs with firm yolks to prevent them from breaking when you place them in the miso.

The texture and flavor of this delicacy change depending on how long the egg yolks are cured in miso, as described below:

• 1 day: The yolk still contains a lot of moisture, so it may fall apart when picked up. However, it has already absorbed the flavor of the miso, making it especially delicious when served over rice.
• 2-3 days: The yolk holds its shape well when picked up. With just the right amount of moisture removed, its rich flavor combines beautifully with the deep umami of the miso, creating a well-balanced taste.
• 4 days or longer: As more moisture is drawn out of the yolk, it develops a firmer, chewier texture. At this stage, it pairs especially well with drinks.

Curing the yolks for 2 to 4 days is generally considered to provide the best balance of flavor and texture. If you are making a large batch, it can be fun to enjoy the yolks at different stages and see how their flavor and texture develop over time.

There is a Japanese dish similar to miso cured egg yolks known as "soy cured egg yolks."

This is a rice topping made by curing egg yolks in soy sauce rather than miso. In the linked recipe article, I introduced a method for preserving egg yolks in a beautiful, round shape by using frozen eggs that are thawed before use. As a result, some readers who come across that article may assume that the same method can also be used to make miso cured egg yolks.

However, this method is not recommended for miso cured egg yolks.

When eggs are frozen, the liquid inside expands, which can cause the shells to crack. If this happens, bacteria can potentially enter through the cracks and multiply as the eggs thaw. For this reason, frozen and thawed eggs should be consumed as soon as possible.

Miso cured egg yolks, on the other hand, generally require two or more days to cure, meaning that they cannot be consumed immediately. In other words, using this method could increase the risk of food poisoning.

While achieving a beautiful presentation is important, food safety should always come first. So, when making this delicacy, be sure to use pasteurized eggs that have not been frozen to ensure that you can enjoy it safely.

Ingredients

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Instructions

🕒 Total: 2 days days 5 mins mins

Step 1
Crack the eggs and remove the whites and chalazae, leaving the yolks intact.

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Step 2
Spread a layer of miso in a container (or containers of a suitable size) and make small indentations for the egg yolks.

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Step 3
Line each indentation with a small piece of paper towel or cheesecloth (cut slightly larger than the egg yolk), then carefully place an egg yolk in each one.

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Step 4
Spread miso over another piece of paper towel or cheesecloth and gently place it over the yolks. Cover the container with a lid or plastic wrap and let the yolks cure in the refrigerator for a few days.

Note: The flavor and texture will vary depending on how long the yolks are cured in the miso. For more details on these variations, see the "How Egg Yolks Change During Curing" section.

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How to store

The yolks can be kept in the miso in the refrigerator for up to 5 days.