Marinated Egg Yolk Perfection: A Rice-Loving Side Dish
Marinated Egg Yolk Perfection: A Rice-Loving Side Dish
Effortless and Irresistible Marinated Egg Yolks Everyone Can Make ♡
Prepare this dish in advance, and you’ll have the perfect solution for days when your appetite is low or you don’t feel like making side dishes! Simply place it on top of rice and mix it in for an absolute rice-stealing delight. Its deep, rich umami flavor will captivate the taste buds of your whole family. ♡
Key Ingredients- 1 sheet Dried Kelp (Kombu) (approx. 10cm x 10cm)
- 1/2 medium Onion
- 10 Fresh Egg Yolks
Golden Sauce Blend- 12 Tbsp Soy Sauce (approx. 180ml)
- 200ml Water
- 2 Tbsp White Sugar (approx. 30g)
- 2 Tbsp Mirin (or cooking sake) (approx. 30ml)
- A small amount of Katsuobushi (for smoky aroma)
- 12 Tbsp Soy Sauce (approx. 180ml)
- 200ml Water
- 2 Tbsp White Sugar (approx. 30g)
- 2 Tbsp Mirin (or cooking sake) (approx. 30ml)
- A small amount of Katsuobushi (for smoky aroma)
Cooking Instructions
Step 1
▶ Gently rinse the dried kelp under clean water to remove any dust. Avoid washing it too thoroughly, as this can diminish its flavor. ▶ Peel the onion and slice it thinly into strips. ▶ Prepare a small amount of katsuobushi; just enough to add a pleasant smoky depth to the dish.
Step 2
▶ Carefully crack the eggs and separate the yolks from the whites, ensuring the yolks remain intact. ▶ Place the separated egg yolks into a glass container with a flat bottom and a lid. A container with some depth is ideal.^^
Step 3
▶ In a saucepan, combine the soy sauce, water, white sugar, and mirin. Bring the mixture to a simmer over medium heat. ▶ Add the sliced onion and kelp to the saucepan. Once the sauce starts boiling, continue to simmer for about 5 minutes, allowing the flavors to meld and infuse.
Step 4
▶ Remove the saucepan from the heat after 5 minutes. ▶ While the sauce is still hot but off the heat, add the katsuobushi and let it steep for about 2 minutes. This will infuse the sauce with a subtle smoky aroma. ▶ Allow the sauce to cool down slightly; it should be warm, not piping hot, to prevent the egg yolks from cooking prematurely.
Step 5
▶ Once the sauce has cooled to a warm temperature, strain it through a fine-mesh sieve to remove the kelp and onion pieces, leaving only the clear soy sauce mixture. ▶ Carefully pour the strained sauce over the egg yolks in the prepared glass container, ensuring the yolks are completely submerged. ^^
Step 6
▶ Securely close the lid of the glass container. ▶ Refrigerate for approximately 6 hours. During this time, the rich soy sauce flavor will penetrate the yolks, creating a delicious marinated egg yolk dish.
Step 7
▶ After 6 hours, check for doneness. The yolks should have absorbed a beautiful soy sauce color and developed a slightly firm yet moist texture on the outside. You’ll know they’re ready! ▶ Serve over warm rice or use as a topping for bibimbap for an extra burst of flavor. This marinated egg yolk dish is best stored in the refrigerator and consumed within 3-4 days.
