Soy Cured Egg Yolks

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.

Soy Sauce Pickled Egg

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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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Prep Time 5 minutes mins

Cure 9 hours hrs

Total Time 9 hours hrs 5 minutes mins

Servings: 6 yolks

Course: Dressing/Condiment, Snack

Cuisine: Fusion, Japanese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup Soy sauce
• ¼ cup Mirin
• 2 tablespoon Dried seaweed or 2-inch piece kombu
• Optional: Umami powder e.g. Dark Horse x ½ tsp
• 6 Egg yolks

Equipment

• Small mixing bowl
• Spoon
• Lid or plastic wrap

Method

 

Cure the Yolks

1. In a small bowl, combine soy sauce, mirin, dried seaweed, and umami powder (if using).
2. Carefully separate and add egg yolks to the soy mixture, making sure they're fully submerged.
3. Cover and refrigerate.

Timing Options

1. For jammy, spoonable yolks: cure for 6-12 hours.
2. For firmer, spreadable yolks: cure 2-3 days.

Notes

Storage: Keep the yolks fully submerged in their soy-mirin cure, in an airtight container in the fridge. Jammy, spoonable yolks are best within 3-4 days; if you cured them longer for a firmer, spreadable texture, they'll keep about a week.

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