Soy Cured Egg Yolks

Name: Soy Cured Egg Yolks
Prep time: 8 h
Total time: 8 h
Cuisine: Asian, Japanese
Ingredients: egg yolks; 1 cup soy sauce; 1/3 cup mirin; 1/4 cup rice vinegar; 2 tbsp sugar; 1 sheet kombu

3 steps

Prep:8h

These easy-to-make jammy balls of flavor will add an umami boost to any dish.

Updated at: Thu, 17 Aug 2023 06:37:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories435 kcal (22%)

Total Fat4.2 g (6%)

Carbs77.8 g (30%)

Sugars50.7 g (56%)

Protein29.1 g (58%)

Sodium14980 mg (749%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

egg yolks

1 cupsoy sauce

⅓ cupmirin

¼ cuprice vinegar

2 Tbspsugar

1 sheetkombu

Instructions

Step 1

In a container combine soy sauce, mirin, sugar, and rice vinegar.

soy sauce1 cup

mirin⅓ cup

rice vinegar¼ cup

sugar2 Tbsp

Step 2

Using a blowtorch, torch kombu for about 2-3 s per side until lightly charred. Drop in the soy curing liquid.

kombu1 sheet

Step 3

Add as many egg yolks as you desire and leave in the fridge for at least 8 hours. I prefer them at the 12 hour mark. I would not leave for more than 24 hours as they become too salty. You can remove them from the curing liquid and store them for a week.