Soy Cured Egg Yolks
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, their savory, rich, and creamy flavors spread throughout your mouth.
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Servings: 2 pieces
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 intact.
- Carefully place the yolks in a small container or plastic bag, then add mirin and soy sauce. Let them marinate in the refrigerator for about 8-10 hours.Note: The flavor and texture will vary depending on how long they are cured in the seasoning liquid. For more details on these variations, please refer to the "Changes Based on Curing Time" section.
Notes
- You can store it in the refrigerator for up to 2 days.
- When using thawed eggs, you can keep the yolks nicely rounded. For more information, please refer to the "Raw vs. Thawed Eggs" section. In this case, add the following step 0 before step 1:
- Step 0: Wash the eggs and pat them dry to remove any excess moisture. 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.
Nutrition
Calories: 81.08kcal Carbohydrates: 4.38g Protein: 6.5g Fat: 4.19g Saturated Fat: 1.38g Polyunsaturated Fat: 0.84g Monounsaturated Fat: 1.61g Trans Fat: 0.01g Cholesterol: 163.68mg Sodium: 638.43mg Potassium: 80.08mg Fiber: 0.07g Sugar: 2.35g Vitamin A: 237.6IU Calcium: 26.46mg Iron: 0.98mg
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