Soy Cured Egg Yolk

Apparently, there's  hundreds of ways to prepare eggs yet, it wasn't until about a month ago that I discovered the soy cured egg yolk. A friend tagged me in a photo on Instagram and I felt a sudden curiosity towards this particular technique. With an array of work, travels, and the holidays, I put this experiment on hold until the new year. 

Well, here we are in 2016 and I have begun a whole new chapter of culinary experiments, recipe development, and dishes. The soy cured egg yolk experiment took top priority for the new year and so here we are. 

Luckily I had all the ingredients on hand so putting this together was a simple 5 minute project. Started earlier in the morning, I was enjoying the 6 hour yolk for late afternoon. Experiment with the curing time, as I have read and noticed that the yolks get firmer and more mealy the longer they sit. 

Soy Cured Egg Yolk


  • 3 egg yolks
  • 1/4 cup Nama shoyu
  • 2 tablespoons Mirin


  1. Place the mirin and Nama shoyu in a small shallow bowl. whisk gently to combine. 
  2. Carefully crack the egg and separate the yolks from the whites. Be sure not to crack the yolks. The yolks can go into the shoyu/mirin bowl and the whites can be saved or composted. 
  3. Use a spoon to gently pour some of the liquid over the yolk. Do this every hour or so.
  4. Let the eggs cure for 6 hours to 24 hours. 
  5. When ready, carefully spoon out the yolks. Enjoy over rice, in Ramen, or steamed veggies.