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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
Cure 9 hours
Total Time 9 hours 5 minutes
Servings: 6 yolks
Course: Dressing/Condiment, Snack
Cuisine: Fusion, Japanese
Calories: 96
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Nutrition

Calories: 96kcalCarbohydrates: 7gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 2244mgPotassium: 102mgFiber: 0.3gSugar: 3gVitamin A: 260IUCalcium: 31mgIron: 1mg

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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