Soy Cured Egg Yolk

• 분량: 6 servings

재료

6 eggs (Only using egg yolks)

½ cup soy sauce (Use light soy sauce or regular soy sauce. Avoid using dark soy sauce.)

2 tbsps mirin (Can be substituted with 2 tbsp sake + ½ tsp sugar)

1 clove garlic (Peeled and sliced)

방향

In a small bowl or shallow container, combine the soy sauce, mirin, and sliced garlic. Stir to mix evenly.

Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. (Save the egg whites for other recipes, like Meringue Cookies, egg white cakes, or egg fried rice.)

Gently place the yolks into the soy sauce mixture.

Place a small sheet of paper towel over the yolks, allowing it to absorb the sauce. This helps ensure the tops of the yolks stay fully coated in the marinade.

Cover the container with plastic wrap or a lid and refrigerate for 12 to 24 hours. For a firmer, jammy texture, cure for about 24 hours; for a softer, runnier consistency, 12 hours will suffice.

Serve the soy cured egg yolk over warm rice, onigiri, noodles, or toast. Or you can mash it into sauce for extra umami flavor.

Storage: If not serving immediately, store the yolks in an airtight container in the fridge and consume within 1-2 days. You can keep them in the soy sauce marinade, where they will continue to firm up over time, or transfer them to a new container without the marinade to maintain their current texture.

영양 정보

• 칼로리: 75 kcal