Soy Cured Egg Yolks

Rich, jammy, and absolutely dripping in umami. Cured in soy, mirin, and seaweed until they hit that perfect silky-firm bite.

Ingredients

• Soy Sauce x 1 cup

• Mirin x 1/4 cup

• Dried seaweed x 2 tbsp (or 2 inch kombu)

• Optional: Umami powder by Dark Horse x 1 /2 tsp

• Egg yolks x 6

Recipe

• In a small bowl combine soy sauce, mirin, dried seaweed, and umami powder.

• Carefully add egg yolks to the soy-sauce mixture. Cover and transfer to refrigerator to cure.

• For softer yolks they can be used in 6 hours. For firmer yolks let them cure 2-3 days.