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Easy Soy Cured Egg Yolks Recipe

Easy Soy Cured Egg Yolks Recipe for Rich Umami Bliss

Discover the Easy Soy Cured Egg Yolks Recipe, an effortless dish that brings rich umami flavor to your meals.
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Prep Time 10 minutes
Cook Time 2 minutes
Curing Time 24 minutes
Total Time 34 minutes
Servings: 4 yolks
Course: Appetizers
Cuisine: Japanese, Korean
Calories: 55
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup Soy Sauce Use low-sodium for milder taste.
  • ¼ cup Mirin or Sake Adds sweetness and depth.
  • ½ cup Water Helps dilute the soy sauce.
  • 2 tablespoons Dried Kelp (Kombu) Enhances umami.
  • 1 tablespoon Sugar Balances the salinity.
For the Yolks
  • 4 large Egg Yolks Fresher is always better!
For Serving
  • 1 tablespoon Sesame Oil For a nutty finish.
  • 2 tablespoons Chopped Scallions Optional garnish.
  • 1 tablespoon Crushed Nori Perfect topping for seaweed lovers.

Equipment

  • Small pot
  • Glass container
  • Fine sieve

Method
 

Step-by-Step Instructions
  1. Prepare the marinade by combining soy sauce, mirin, water, dried kelp, and sugar in a small pot. Heat until boiling, then simmer for 2 minutes.
  2. Allow the marinade to cool completely before separating the egg yolks from the whites.
  3. Strain the cooled marinade and pour it over the yolks in a glass container, ensuring they are completely covered.
  4. Seal the container and refrigerate for 12 to 48 hours, flipping yolks every 12 hours.
  5. Serve the yolks on rice with sesame oil, garnished with scallions and crushed nori.

Nutrition

Serving: 1yolkCalories: 55kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 210mgSodium: 410mgPotassium: 20mgSugar: 1gVitamin A: 250IUCalcium: 20mgIron: 0.4mg

Notes

Use the freshest eggs for the best results and adjust sweetness in the marinade if needed.

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