Looking for an easy way to up your cooking game? This cured egg yolk recipe is perfect for you! With just two simple ingredients, you can make a deliciously flavorful topping for any dish. The egg yolk has a delicious umami flavour and is so versatile, it goes with everything! So give it a try – your taste buds will thank you!
And I know what you’re thinking, eating uncooked egg yolks? Is that safe to do so without cooking them first right?? Rest assured that cured egg yolk is very much so because of their process. The salt in soy sauce gets rid off all moisture and also kills any bacteria making this food go bad while sugar from mirin feeds good microbes which makes these shells nutricious (just as Kimchi).
Ingredients
Here’s what you need
- 4 -6 eggs (It is important to use high quality yolks for this recipe, I use 800g free range ones)
- 1 cup mirin
- 1 cup soy sauce
- Paper Towel
Instructions
- Separate the egg yolks and whites (I usually save the egg whites for a delicious egg white omelette the next day!)
- Mix the mirin and soy sauce together in a tupperware
- Gently put the egg yolks into the mix
- Gently place 2 layers of paper towel over the eggs – this step is essential to make sure the eggs cure evenly
- Close the container and place into your fridge for at least 6 hours (I usually leave them overnght)
- Open container and remove the soaked paper towels
- Your egg yolks are now ready to be consumed, use in rice, noodles or any dish that needs an umami kick!
