Soy Marinated Egg Yolks

• portions: 4 servings
• temps actif: 1 day
• temps total: 1 day

Ingrédients

4 large eggs, pasteurized

2 tbsp soy sauce

2 tbsp mirin

4 tbsp mentsuyu (Japanese noodle soup base)

Instructions

Freeze the Eggs: Place the whole eggs (with shell on) in the freezer overnight.

Thaw & Peel: Run frozen eggs under cold water and gently remove the shells. Place peeled eggs in a bowl and thaw in the fridge for 30–45 minutes, or speed it up by sealing them in a bag and placing in a bowl of cold water for 10 minutes.

Prepare Marinade: In a small bowl, combine soy sauce and mirin. (Or use mentsuyu if using the tsuyu marinade.)

Separate Yolks: Once the egg whites are thawed, carefully separate the yolks from the whites. It’s okay if the yolks are still slightly frozen.

Marinate the Yolks: Gently place yolks into the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. The longer they marinate, the more intense the flavor.

Serve: Enjoy over rice, use in onigiri, or pair with toast.

Nutrition

• Calories: 62
• Lipides Totaux: 4.5 g
• Lipides Saturés: 1.6 g
• Lipides Insaturés: 2.9 g
• Acides Gras Trans: 0
• Cholestérol: 185 mg
• Sodium: 160 mg
• Glucides Totaux: 1.8 g
• Fibres Diététiques: 0
• Sucres Totaux: 0.9 g
• Protéines: 2.7 g