Soy Cured Egg Yolk (3 Ways) – 10 Days of Easy Hacks and Recipes
Welcome back! It’s now day 3 of my 10 days of easy hacks and recipes, and today we’ll be making SOY CURED EGG YOLKS!
This recipe is as easy as it gets, and the best part is, you can enjoy it in not just one, but three different mouthwatering ways. Don’t worry! I’ll show you all three.
3 Ways to Enjoy Soy Cured Egg Yolks:
- Over Hot Rice: This method is super easy because it only needs 4 hours for the right consistency. Adding the soy cured egg yolk on a bed of hot, fluffy rice, sprinkled generously with furikake and sesame oil will elevate your simple weekday dinner to the next level!
- Spread on Crispy Baguette: The flavours will blow your mind, and you’ll wonder how you ever lived without this combination. Egg yolk and bread?! Yes please!
- Filling for Yaki Onigiri: Trust me, these onigiri are the bomb! It’s easy to make with an onigiri mold and you can make them ahead of time for your little ones or as a picnic snack item!
Before we get started, lets talk about why you’d even want to cure egg yolks, and why it’s become such a big food trend lately!
Why Soy Cured Egg Yolks
- Umami Bomb: The soy sauce and mirin curing mixture infuses the egg yolks with rich umami flavors, creating a beautiful combination!
- Jammy Texture: After 4 hours of curing, the egg yolks become jammy and luscious, making them a perfect accompaniment to various dishes (like hot rice)
- Versatility: Soy-cured egg yolks can be enjoyed in multiple ways – as a topping for rice dishes, spread on bread, or used as a filling for other recipes
- Ease of Preparation: With only two simple ingredients and minimal effort, anyone can make this at home ??
- Budget-Friendly: Creating soy-cured egg yolks at home is much more economical compared to ordering them at restaurants
- Impressive Presentation: The vibrant golden hue and unique texture of soy-cured egg yolks can elevate the visual appeal of any dish
- Party Pleaser: Serving soy-cured egg yolks at gatherings or parties is a surefire way to impress guests!
- Mouthwatering Onigiri Filling: The firm texture of the egg yolks after 8 hours of curing makes them an ideal filling for grilled Japanese rice balls (yaki onigiri), taking the traditional dish to a whole new level
- Customizable Flavors: While soy sauce and mirin are the classic choices, foodies can experiment with other marinades and seasonings to create personalized variations of soy-cured egg yolks
How to store your marinade after:
After removing all your egg yolks, you’ll be left with a lot of this soy sauce and mirin mixture. I recommend using it as as Sukiyaki hot pot base within the week. Just pour the mixture into a hot pot, add in 4-6 cups of water, 2 tbsp sugar, and viola! You’ve got sukiyaki hot pot soup base!
How long can leftover egg whites be stored in the fridge?
?? You’ll have a lot of egg whites left over after making this recipe so here are some tips on how to properly store them in the fridge and my next recipe (DAY 4 – Spinach and Egg White Rice Paper Wrap) will specifically help you use up all your egg whites!
Leftover egg whites can be stored in the refrigerator for about 3 to 4 days. To ensure they stay fresh and safe to use, it’s essential to store them properly. Here are some tips for storing leftover egg whites longer:
- Use Airtight Containers: Transfer the egg whites into an airtight container before placing them in the refrigerator. This helps prevent odors from other foods in the fridge from being absorbed and keeps the egg whites fresh.
- Label and Date: Always label the container with the number of egg whites and the date they were stored. This way, you can keep track of their freshness and avoid using them past their safe storage time.
- Avoid Temperature Fluctuations: Store the egg whites on a shelf in the main body of the refrigerator, not on the refrigerator door. The temperature on the door tends to fluctuate more, which can affect the quality of the egg whites.
- Freeze for Longer Storage: If you don’t plan to use the egg whites within 3 to 4 days, consider freezing them for longer storage. Transfer them into an ice cube tray or freezer-safe container, and make sure to label and date it. Frozen egg whites can be kept for up to 12 months.
- Thawing Frozen Egg Whites: When you’re ready to use frozen egg whites, thaw them in the refrigerator overnight or under cold running water. Avoid thawing at room temperature to prevent potential bacterial growth.
- Use Leftover Egg Whites Creatively: If you have a surplus of egg whites, get creative and find recipes that call for egg whites as their main ingredient, such as meringues, angel food cake, or this recipe!
Check out my other 10 Days of Easy Hacks and Recipes!
Want more easy healthy recipes like this? Here are some of my go-to recipes that I’m sure you’ll love!
- Viral Sushi Bomb Spring Rolls (Kid Friendly)
- Delicious Mochi Brownie Recipe (super easy)
- Easy MATCHA Mochi Brownie Recipe (for matcha lovers)
@eatingwithkirby
Easy Soy Cured Egg Yolks (3 Ways)
Equipment
- 1 onigiri mold
- 1 non-stick pan
- 1 small glass container with lid
Ingredients
- 4-6 large egg yolks make sure the eggs are fresh!
- 1/2 cup soy sauce
- 3 tbsp mirin
Instructions
- In a glass container (preferably one with a lid), mix the soy sauce and mirin until well combined.
- Carefully crack the eggs and separate the yolks from the whites, making sure not to break the yolks. You can use an egg separator or your hands to gently transfer the yolks to a bowl.
- Gently place the egg yolks in the soy-mirin mixture, ensuring they are completely submerged. Cover the dish with a paper towel to keep the yolks submerged and leave them in the refrigerator for 4 hours.
- First Way (Over Hot Rice) - After 4 hours, remove the egg yolks from the curing mixture. They should be soft, jammy, and lightly salted. Enjoy them by serving over hot rice, sprinkled generously with furikake for added flavor. Drizzle with a touch of sesame oil for an extra kick of umami!
- Second Way (Egg Yolk Spread): With your jammy 4 hour soy cured egg yolks, spread this goodness on top of a crispy baguette for a delicious snack idea! Top it with additional furikake for extra flavour.
- Third Way (Yaki Onigiri Filling): After 8 hours, the egg yolks will now be firmer and you can use them as a filling for yaki onigiri. Get yourself an onigiri mold to make shaping easy.
- Put a little bit of hot rice into the mold, top it with an egg yolk, and fill it up with more hot rice. Use the mold to press down to shape it into an onigiri shape. Grill these little rice balls until golden and crisp on the outside, and brush a bit more of the soy sauce/mirin mixture on top of the rice for extra umami.
- Once it has a nice char on the outside, wrap it on the bottom with a small rectangle piece of seaweed (optional) and enjoy the burst of flavours when you bite into the soy-cured egg yolk center!
Notes
And there you have it, three heavenly ways to enjoy these easy soy-cured egg yolks. I hope you’re inspired to try this recipe for yourself and don’t forget to comment on my IG reel or in this blog post telling me what you thought of this recipe!
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Remember, this is just Day 3 of our 10-Days of Easy Hacks and Recipes, so make sure to follow @eatingwithkirby and join my Youtube channel for more amazing food and travel content!
Happy Eating!
