Cured egg yolks in soy sauce
Take a trip to Japan for a good dose of umami with egg yolks cured in soy sauce! There's no need to cook them, just be patient: let them rest in the fridge, and they'll melt in your mouth and become superbly fragrant. Then it's up to you: slip them into an onigiri, place them on a donburi with sushi rice, sesame seeds and crumbled nori... a pure delight! And if you're in a hurry, try our Airfryer version, made with olive oil but just as tasty!
Ingredients
Materials
- 1 ramekin
- cling film
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Preparation
Place the egg yolks in a ramekin.
Cover egg yolks with soy sauce.
Cover the ramekin with cling film and chill in the refrigerator for 2 to 48 hours (see tips at the end of recipe ↓↓).
And now it's ready!
Observations
How long do I have to wait to make cured egg yolks in soy sauce?
You can cure them from 2h to 48h.
After 2h: your yolks will be marinated and runny.
After 48 hours: your yolks will be hard and you'll be able to grate them over dishes, for example!
How many yolks can be candied at the same time?
As many as you like! You'll need to adapt the size of the container, and the yolks will still need to be immersed in the soy sauce to cure properly!
What to do with the egg whites?
Don't hesitate to turn your egg whites into meringue - we've put our recipe here.
Which eggs to use?
We recommend using extra-fresh eggs to guarantee food safety.
If you use organic eggs, you'll enjoy these cured egg yolks even more!
How to use cured egg yolks?
They're delicious as a garnish for onigiri, on toast, to enhance a tartar, or grated over a salad, for example! Here, we enjoyed them with sushi rice, nori seaweed and sesame seeds.
Can cured egg yolks be frozen?
It's best not to freeze them.
What can be added to soy sauce to make cured egg yolks?
You can add honey and sriracha, and even chopped garlic or ginger!
