Soy cured eggs

Name: Soy cured eggs
Cuisine: Asian, Chinese, Japanese
Ingredients: 3/4 cup soy sauce; 1/4 cup mirin; 8 pasteurized egg yolks; 1 minced garlic; 1/2 sheet seaweed; 1/2 cup water

4 steps

Updated at: Wed, 16 Aug 2023 20:10:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories162.4 kcal (8%)

Total Fat8.1 g (12%)

Carbs13.4 g (5%)

Sugars5.1 g (6%)

Protein10.3 g (21%)

Sodium2811.1 mg (141%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cupsoy sauce

¼ cupmirin

½ cupwater

Instructions

Step 1

Mince garlic and slice 1/4 of your onion. In a medium sized container, add minced garlic, 1/2 sheet kombu, 1/2 cup water, 3/4 cup soy sauce, and 1/4 cup mirin. Mix sauce well and set aside.

Step 2

Separate egg whites from egg yolks. Gently add the egg yolks in the soy sauce mixture. Cover with a paper towel on top. This ensures the that the top of egg yolk is marinated. Close or seal the container tightly and place in the refrigerator.

Step 3

Take out egg yolks at the desired time (4, 8, or 24 hours) depending on your egg preference. I love to take it out at 8 hours or 24 hours and put it on top of hot white rice.

Step 4

Served soy cured eggs with hot white rice, noodles, or spread on top of toast.