Soy Cured Egg Yolks
Egg yolks are marinated in a soy marinade for at least 8 hours to achieve a savory & umami flavor. It's used on top of white rice and noodles.
Servings: 4 people
Calories: 363kcal
Ingredients
simple marinade:
- ½ cup soy sauce
- 2 tablespoons mirin
- 8-10 egg yolks from pasteurized eggs
extra umami marinade
- 1 garlic minced
- ¼ small onion sliced
- ½ sheet kombu (japanese kelp)
- ¼ cup bonito flakes
- ½ cup water
- ¾ cup soy sauce
- ¼ cup mirin
- 8-10 egg yolks from pasteurized eggs
Instructions
Make soy marinade (pick one method):
- simple marinade: Mix ½ cup soy sauce and 2 tablespoons mirin in a medium sized container. Mix sauce well and set aside.extra umami marinade : Mince garlic and slice ¼ of your onion. In a medium sized container, add minced garlic, sliced onion, ½ sheet kombu, ¼ cup bonito flakes, ½ cup water, ¾ cup soy sauce, and ¼ cup mirin. Mix sauce well and set aside.
- 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.
- 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.
- Served soy cured eggs with hot white rice, noodles, or spread on top of toast.
Video
Nutrition
Calories: 363kcal | Carbohydrates: 17g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 788mg | Sodium: 4304mg | Potassium: 374mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 4mg