Shoyuzuke egg yolks
Raw egg yolks are pickled in soy sauce, rice vinegar and sugar overnight. As the egg yolks sit in the liquid, they acquire a deeper color and absorb the flavors in it.
Servings 4 people
Ingredients
- 4 to 8 large eggs (make sure they are very fresh; preferably, no more than a day old)
For the pickling solution
- ½ cup Japanese soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sugar
To serve
- hot rice
- furikake (optional)
Instructions
- Choose a covered container that can hold all the egg yolks in a single layer.
- Crack the eggs and separate the yolks from the whites (you can freeze the egg whites for future use).
- Carefully drop the egg yolks into the container. Make sure they do not touch one another.
- Mix all the ingredients for the pickling solution until the sugar is dissolved.
- Pour the soy sauce mixture over the egg yolks. Tilt the container gently to make sure that the liquid seeps under the egg yolks.
- Cover the container and let the egg yolks marinate overnight in the fridge.
- To serve, place rice in bowls. Top with shoyuzuke egg yolks. Sprinkle with furikake.
