Name: Soy Marinated Egg Yolks
Prep time: 1 d
Total time: 1 d
Yield: 4 servings
Ingredients: 4 large eggs, pasteurized; 2 tbsp soy sauce; 2 tbsp mirin; 4 tbsp mentsuyu (Japanese noodle soup base)

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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.

4 tbsp mentsuyu (Japanese noodle soup base)

Soy Marinated Egg Yolks

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