Name: Soy-Sauce-Pickled Eggs
Total time: 8 min
Ingredients: 1 cup Japanese soy sauce; 1/4 cup mirin (sweetened Japanese rice wine); 1 strip kombu, roughly finger-length; 6 fresh egg yolks

Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.

Soy-Sauce-Pickled Eggs

soy sauce

mirin (sweetened Japanese rice wine)

kombu,

Combine soy sauce, mirin and kombu in a small bowl.

Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.

Serve 1, 2 or 3 yolks per person, over steamed <a href="http://cooking.nytimes.com/recipes/1017851-short-grained-rice">short-grained rice</a>.

Soy-Sauce-Pickled Eggs

Total: 8 hours

Servings: 4.5

Cost: $1.11 /serving

Author : Sam Sifton

Ingredients

Instructions

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