Soy Cured Egg Yolks
Soy Cured Egg Yolks are a Japanese rice topping that can be easily prepared by curing egg yolks in soy sauce. Each bite offers a rich, savory, and creamy flavor that lingers on your palate.
Print Recipe
Pin Recipe
Servings: 2
Ingredients
- 2 pasteurized eggs
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Instructions
- Crack the eggs and remove the whites and chalazae, leaving the yolks intact.
- Carefully place the yolks in a small container, then add mirin and soy sauce. Let them cure in the refrigerator for about 8-12 hours.Note: The flavor and texture will vary depending on how long the yolks are cured in the seasoning mixture. For more details on these variations, see the "How Egg Yolks Changes During Curing" section.
Notes
- The yolks can be kept in the container with the seasoning mixture in the refrigerator for up to 2 days.
- The Nutrition Facts label assumes that approximately 10% of the mirin and soy sauce is absorbed into the egg yolks.
- If using thawed eggs, you can keep the yolks nicely rounded. (For more details, please refer to the "Raw eggs vs. Frozen-and-Thawed Eggs" section.) In this case, add the following Step 0 before Step 1:
- Step 0: Place the eggs in a bowl or plastic bag and freeze them for at least half a day. Then, let the frozen eggs thaw naturally at room temperature or in the refrigerator.
Nutrition
Calories: 59.78kcal Carbohydrates: 1.05g Protein: 2.96g Fat: 4.77g Saturated Fat: 1.72g Polyunsaturated Fat: 0.76g Monounsaturated Fat: 2.1g Cholesterol: 194.4mg Sodium: 66.23mg Potassium: 21.55mg Fiber: 0.01g Sugar: 0.32g Vitamin A: 259.56IU Calcium: 23.4mg Iron: 0.51mg
Enjoyed this recipe?I'd really appreciate it if you shared it with your friends and family!
