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soy cured egg yolk over rice

Soy Cured Egg Yolks

thingslinadoes
3 ingredient umami bomb
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting Time 6 hours
Cuisine Asian Fusion
Servings 5

Ingredients
  

  • 5 eggs
  • equal parts soy sauce : mirin (e.g., 1/4 c soy sauce : 1/4 c mirin)

Instructions
 

  • In a flat-bottom, airtight contianer, combine equal parts soy sauce & mirin
  • Separate egg yolks from whites
  • Gently plop egg yolks in the mix. If egg yolks aren't fully submerged, cover with a clean paper towel or cheese cloth – the liquid will absorb over the yolks, essentially covering them so they cure evenly (so no need to use up half your bottles of soy sauce & mirin !). Alternatively, you can flip the yolks every 6-12 hours
  • Store in fridge for at least 6 hours (see notes below).
  • Remove paper towel and serve with whatever your lil <3 desires. some personal favs have been on top of congee, pasta (melts into a rich, thick kinda pasta sauce), or - my go to easy meal as of recent - a plain bowl of rice

Notes

  • The longer the yolks marinate, the more flavor absorbed and the thicker the consistency. if you prefer a more runny yolk, marinate for up to 1-2 days. I usually like to do a batch of 4 and eat 1 a day – it's also fun to see how they change each day c: