Soy Cured Egg Yolks
This soy cured egg yolk recipe turns pasteurized egg yolks into rich, jammy, umami-packed toppers for rice, ramen, noodles, toast, or bowls. Choose a simple soy-mirin marinade or a deeper umami version with kombu and bonito, then cure in the fridge for as little as 4 hours.
Equipment
- Medium container with lid
- Whisk or spoon
- Paper towel
- Refrigerator
Ingredients
Simple Marinade
- ½ cup soy sauce
- 2 tbsp mirin
- 8-10 egg yolks from pasteurized eggs
Extra Umami Marinade
- 1 clove 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
- Choose either the simple marinade or the extra umami marinade.
- For the simple marinade, whisk the soy sauce and mirin together in a medium container until combined.
- For the extra umami marinade, add the minced garlic, sliced onion, kombu, bonito flakes, water, soy sauce, and mirin to a medium container and stir well.
- Carefully separate the egg yolks from the whites, keeping the yolks whole.
- Gently lower the egg yolks into the marinade one at a time, being careful not to break them.
- Lay a paper towel directly on top of the liquid so the tops of the yolks stay coated with marinade.
- Seal the container and refrigerate for 4 hours for a softer yolk, 8 hours for a richer jammy texture, or up to 24 hours for a firmer, more intense cure.
- Lift the cured yolks out gently with a spoon and serve over hot rice, ramen, udon, toast, salads, or savory bowls.
Notes
Use pasteurized eggs because the yolks are not fully cooked. Cure for less time for a softer yolk or up to 24 hours for a firmer, saltier, more concentrated flavor.
Store yolks in the marinade in the refrigerator for up to 5 days, or removed from the marinade for 2 to 3 days. Freezing is not recommended.