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Soy cured Egg Yolks

Soy-cured egg yolks are rich, umami-packed, and perfectly creamy. Cured in soy sauce and mirin, they add a savory, jammy texture to ramen, rice bowls, salads, or toast.
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Ingredients

  • Fresh high-quality pasteurized eggs
  • Soy Sauce
  • Mirin
  • Sugar optional

Instructions

  • Carefully separate the egg yolks from the whites. Place the yolks in a small container.
  • Pour in enough soy sauce to fully cover the yolks, then add mirin. Optionally, stir in a little sugar for sweetness.
  • Refrigerate and cure:
  • 4–6 hours for soft, jammy yolks
  • Longer (up to 24 hours) for slightly firmer, sliceable yolks
  • Fully firm (up to 48 hours) - this option is the best for grating or longer storage