Soy Cured Egg Yolks

Soy cured egg yolks are usually added on top of hot white rice, which adds a jammy texture and savory & umami flavor to your rice. The raw egg yolks are marinated in soy sauce, mirin & other goodies (bonito, kombu, garlic and onions) for a few hours or overnight. When the egg yolks are sitting in the marinate, they soak up the delicious flavors and they turn a deeper color!

I got this recipe idea from seeing this viral onigiri (Japanese rice ball) restaurant in Japan. They added a few salted egg yolks in the center of the onigiri and it looked so delicious. Soy cured eggs are easy to make, and they can be served in a variety of ways. I like to use them as a topping for salads, rice bowls, and noodles. The best way (in my opinion) to eat them is with hot white rice, furikake, and roasted seaweed.

How long should I marinate for?

It depends on how you like your eggs! See below for the flavor profile and the texture of how long the eggs are marinated for in the refrigerator. I recommend at 8 hours to 24 hours for a delicious, flavorful and jammy texture.

4 hours – runny and lightly salted

8 hours – a little runny and jammy; salted

24 hours or overnight – jammy and salty (recommended)

48 hours – more firm and very salty

I don’t recommend marinating more than 48 hours because the yolk gets too salty.

INGREDIENTS YOU NEED FOR YOUR SOY CURED EGG YOLKS:

There are two different soy marinades (simple OR extra umami soy cured eggs) that you can make for your soy cured eggs. Both are delicious, but the extra umami requires more ingredients and a little more time (5 more minutes) to make. I prefer the extra umami version for extra flavor!

Use fresh pasteurized egg yolks for this recipe! Pasteurized eggs are have been heated to kill off bacteria, so the chances of a food borne illness lowers significantly.

Serving Size: 4-5 people (feel free to half the recipe if you want a smaller portion!)

simple soy cured egg yolks:

• 1/2 cup soy sauce
• 2 tablespoons mirin
• 8-10 (pasteurized) egg yolks – separate from egg white. Save egg whites for another recipe or breakfast!

extra umami soy cured egg yolks:

• 1 garlic minced
• 1/4 small onion – sliced
• 1/2 sheet kombu (kelp) – dried seaweed that is usually used to add flavor to stews and sauces
• 1/4 cup bonito flakes – dried shaved fish that has a smoky and umami flavor
• 1/2 cup water
• 3/4 cup soy sauce
• 1/4 cup mirin
• 8-10 egg (pasteurized) egg yolks – separate from egg white. Save egg whites for another recipe or breakfast!

STEPS TO MAKE THE SOY CURED EGG YOLKS:

Step 1. Make soy marinade (pick one method):

simple soy cured eggs: Mix 1/2 cup soy sauce and 2 tablespoons mirin in a medium sized container. Mix sauce and set aside.

extra umami soy cured eggs: Mince garlic and slice 1/4 of your onion. In a medium sized container, add minced garlic, sliced onion, 1/2 sheet kombu, 1/4 cup bonito flakes, 1/2 cup water, 3/4 cup soy sauce, and 1/4 cup mirin. Mix sauce well and set aside.

Step 2. Separate egg whites from egg yolks. Gently add the egg yolks in the soy sauce mixture. Cover with a paper towel on top. This ensures the that the top of egg yolk is marinated. Close or seal the container tightly and place in the refrigerator.

Step 3. Take out egg yolks at the desired time (4, 8, or 24 hours) depending on your egg preference. I love to take it out at 8 hours or 24 hours and put it on top of hot white rice.

Step 4. Served soy cured eggs with hot white rice, noodles, or spread on top of toast.

What dish can I make with soy cured egg yolks?

• onigiri – Make sushi rice and add a salted egg yolk in the middle. Then, wrap the rice ball in crispy seaweed. Try the egg yolks in these grilled onigiri.
• mixed rice bowl – Add salted egg yolks on top of hot white rice. Mix in some roasted seaweed, furikake, and green onions for a delicious meal!
• add on top of udon (any type of noodle) or toast for an extra umami & salty kick!

Cooking Tips to Make Soy Cured Egg Yolks

• when you separate your eggs, be careful to not break the yolk. Once the egg yolk breaks, you can’t add it in the soy marinade. This would make the marinade very messy and turn a different color
• if your marinade doesn’t cover the top of the egg yolks, use a paper towel to cover the top and the tops of the yolks will get marinated.

What do I do with the leftover marinade?

After you’re done eating the egg yolks, don’t throw away the marinade. I recommend to boil the liquid for a few minutes and then let it cool down. After the liquid is cooled, add more egg yolks. The marinade can keep for 1 week maximum.

• boil the liquid again and marinate more egg yolks
• Put the soy marinade on top of your rice or noodles!

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