Soy cured egg yolk

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Drinking Food, Cured Egg Yolk, Pickled Eggs Recipe, Cured Egg, Japanese Egg, Smaller Portions, Pickled Eggs, Nyt Cooking, Gluten Free Rice

Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly…

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