Soy cured eggs

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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.