In a small mixing bowl or container, combine the soy sauce and mirin. Carefully separate the egg yolks from the egg whites. Make sure the yolks do not break. Let the yolks sit in the soy sauce cure for at least 4 hours. The sweet spot is 6 hours. To serve : carefully lift out the yolks and mix into rice or serve with meat and vegetables along with some of the soy sauce curing liquid.

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Ping Coombes’ soy-cured egg yolks

Q: You will need

Light soy sauce 1 1/2 tbsp Mirin 1 tbsp Free-range eggs 4

Add an instant umami hit to any dish

Ping Coombes shares her three-ingredient recipe for soy-cured egg yolks – one of the easiest ways to add instant flavour to meat or rice dishes

pingcoombes.com

Recipe shared from Ping Coombes’ new book Rice.

Makes 4

You will need

Light soy sauce 1 1/2 tbsp
Mirin 1 tbsp
Free-range eggs 4

Method

In a small mixing bowl or container, combine the soy sauce and mirin.
Carefully separate the egg yolks from the egg whites. Make sure the yolks do not break.
Let the yolks sit in the soy sauce cure for at least 4 hours. The sweet spot is 6 hours.
To serve: carefully lift out the yolks and mix into rice or serve with meat and vegetables along with some of the soy sauce curing liquid.

You will need

Light soy sauce 1 1/2 tbsp
Mirin 1 tbsp
Free-range eggs 4

Method

In a small mixing bowl or container, combine the soy sauce and mirin.
Carefully separate the egg yolks from the egg whites. Make sure the yolks do not break.
Let the yolks sit in the soy sauce cure for at least 4 hours. The sweet spot is 6 hours.
To serve: carefully lift out the yolks and mix into rice or serve with meat and vegetables along with some of the soy sauce curing liquid.