Soy-Sauce-Pickled Eggs
Yusuke Shimoki, the proprietor of Engawa, a small Japanese bar, serves soy-sauce-pickled egg yolks as a savory accompaniment to sake. These yolks are marinated in a mixture of soy sauce, mirin, and kombu, resulting in a dish celebrated for its creamy texture and slightly firm exterior. First introduced in The Times in 2015 after Shimoki's visit to the United States, this delicacy offers a rich interplay of umami and sweetness. The curing process ranges from 6 hours to several days, with optimal results typically achieved between 8 to 9 hours.
Ingredients
- 6 fresh egg yolks
- 1 cup Japanese soy sauce
- ¼ cup mirin sweetened Japanese rice wine
- 1 strip kombu approximately finger-length
Instructions
- Combine the Ingredients
- In a small mixing bowl, blend the Japanese soy sauce, mirin, and kombu. Stir gently to allow the flavors to meld.
- Add the Egg Yolks
- Carefully place the egg yolks into the prepared soy sauce mixture, ensuring they remain intact. Cover the bowl and refrigerate to allow the yolks to cure. Depending on your preference, marinate them for a minimum of six hours or extend the process to two or three days. During this time, the yolks will darken and become firmer, with a creamy texture achieved at around 8 to 9 hours.
- Serve
- Present the yolks over steamed short-grained rice, using one to three yolks per serving as desired. The dish is best enjoyed fresh to appreciate its balance of flavors and textures.
- Tip
- For a traditional pairing, opt for short-grained rice, which complements the richness of the yolks while enhancing the dish's authentic Japanese character.