Soy-Sauce-Pickled Eggs

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

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Total: 8 hours

Servings: 4.5

Cost: $1.11 /serving

Author : Sam Sifton

egg yolks soy sauce

Ingredients

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1 cup Japanese soy sauce1/4 cup mirin (sweetened Japanese rice wine)1 strip kombu, roughly finger-length6 fresh egg yolks

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Instructions

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Step 1

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

Step 2

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.

Step 3

Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.