Soy Sauce Cured Egg Yolks

Photo by Lori K.
Adapted from cooksscience.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cooksscience.com

Ingredients

  • 1/3

    cup plus 1 tablespoon soy sauce or tamari

  • 1/4

    cup plus 1 tablespoon sake

  • 1/4

    cup sugar

  • 6

    large eggs

Directions

Whisk soy sauce, sake, and sugar in medium bowl until sugar dissolves, about 30 seconds. Transfer mixture to loaf pan.   Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with soy sauce mixture. Carefully lay 8 by 4-inch piece of paper towel directly on top of yolks (paper towel will absorb soy sauce mixture and coat tops of yolks). Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent brown, at least 8 hours or up to 24 hours.    Carefully remove paper towel from yolks. Using small spoon, gently lift each yolk from soy sauce mixture and serve.

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