Soy Cured Egg Yolks

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

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Step 1

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

Step 2

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

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.