Soy Sauce Cured Egg Yolks Recipe 395

SOY SAUCE CURED EGG YOLKS RECIPE - (3.9/5)

Steps:

• Whisk soy sauce, sake, and sugar in medium bowl until sugar dissolves, about 30 seconds. Transfer mixture to loaf pan. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with soy sauce mixture. Carefully lay 8 by 4-inch piece of paper towel directly on top of yolks (paper towel will absorb soy sauce mixture and coat tops of yolks). Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent brown, at least 8 hours or up to 24 hours. Carefully remove paper towel from yolks. Using small spoon, gently lift each yolk from soy sauce mixture and serve.

SOY-SAUCE-PICKLED EGGS

Steps:

• Combine soy sauce, mirin and kombu in a small bowl.
• Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
• Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.