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, you will experience a rich, creamy flavor that spreads throughout your mouth.
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Servings: 2 pieces
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.
Nutrition
Calories: 94kcal
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