Soy Cured Egg Yolks
Serves 2
Pasteurized raw egg yolks are marinated in a savory, slightly sweet and spicy soy sauce with onion, peppers, green onion, and garlic. Similar to the viral Korean mayak eggs, these soy cured egg yolks are addictingly delicious over a hot bed of rice.
0 servings
What you need
Instructions
Carefully separate the egg whites from the egg yolks. Set the egg yolks aside. (Store the egg whites to use for other recipes such as fried rice, egg white scramble or whip them up to make Japanese Souffle Pancakes) Prepare the onion, green onion, thai chili peppers (or peppers of choice) by dicing them and the garlic by finely mincing it. Transfer the prepared ingredients to a bowl. Add the soy sauce, water, honey (or sweetener of choice), and toasted sesame seeds to the bowl with the chopped ingredients. Using a spoon, stir to combine the ingredients. Set the sauce aside. Gently transfer the egg yolks to an airtight food storage container. Pour the sauce over the egg yolks and cover with a lid. Allow the egg yolks to chill in the fridge overnight or for at least 6-8 hours.View original recipe