Soy-Cured Egg Yolk
Just marinate egg yolks in a soy sauce overnight. Serve the rich, custardy yolk over piping-hot rice.
Ingredients
- Eggs (fresh)2
- Soy sauce2 tbsp
- Mirin1 tbsp
- Green onion (optional)to taste
Directions
- Microwave the mirin in a heatproof dish (600W) for 10-20 seconds to burn off the alcohol, cool, then mix with the soy sauce.
- Put each yolk in a small container and gently pour over the marinade. Pressing wrap onto the yolk lets a little marinade cover it fully.
- Marinate in the fridge overnight (6-12 hours). The longer it sits, the firmer and richer the yolk.
- Serve over rice and scatter green onion if you like.
- Since the yolk is raw, use fresh eggs, marinate right after cracking, keep refrigerated and eat within 2 days. Use leftover whites in miso soup or a soup.
- Variations: top cold tofu, or toss with sashimi for a yukhoe style.