Soy Cured Egg Yolks

You will use equal parts soy sauce and mirin as your marinade.  I started with 1/4 cup each

6 fresh eggs

Using a shallow flat bottom airtight container, mix equal parts soy and mirin.

Separate your yolks from your whites. Save your whites for another use.

Gently slide each egg yolk into your marinade, gently flipping them to coat. You want your yolks fully submerged. If they aren’t, you can take a small piece of paper towel and dip in the sauce to saturate then gently lay on top of the yolks to help push them down into the sauce. This will help them cure evenly. You can gently flip the yolks every 6-12 hours instead of the paper towel trick as well.

Keep refrigerated for at least 6 hours, more if you want more flavor. A 24-hour soak makes a very jammy egg yolk.

To use, just gently peel back the towel being careful not to rip the yolk open and only scoop out what you plan to use. Leave the rest covered with the paper towel.  Serve over rice, ramen, salads, tacos, etc.  Enjoy!

***You can probably sub the soy sauce for coconut aminos, although I haven’t tried it yet. Anytime I have subbed aminos for soy, it has worked. Give it a try and let me know how it works!