Rich, jammy, and absolutely dripping in umami. These yolks get cured in soy, mirin, and seaweed until they hit that perfect silky-firm bite. Drop them on rice, noodles, or toast-anything that needs that extra.
Why You'll Love Soy Cured Egg Yolks
These eggs go way beyond ramen. The texture is unreal-rich but not runny, creamy with a gentle bounce. They're easy to make, endlessly riffable, and inject deep umami into literally any bite. Think condiment meets cheat code.
Tips and Tricks
- Use the back of a spoon to gently lower yolks into the cure without breaking them.
- Label the container with the date so you can track your perfect cure time.
Variations
- Swap mirin with sake or rice vinegar for different acidity.
- Add a splash of yuzu or a piece of ginger for brightness.
Substitutions
- Use tamari instead of soy for a gluten-free version.
- No umami powder? Skip it-it's still delicious without.
Best served with
- Steamed rice bowls
- Cold soba or ramen
- Avocado toast with chili crisp
- Grilled fish or roast vegetables
How to Store Leftovers
- Store yolks in the curing liquid, refrigerated, for up to 5 days.
- For longer storage, remove from cure and keep in olive oil for up to 1 week.
Common Questions
Faq question 1?
Answer 1
Faq question 2?
Answer 2

Soy Sauce Pickled Egg
Silky, jammy yolks cured in soy, mirin, and seaweed-packed with umami and endlessly versatile. Spoon them over rice, noodles, or anything begging for richness.




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