Shoyuzuke Egg Yolk
Here’s another recipe from Japan: Shoyuzuke Egg Yolk, which is a raw egg yolk marinated over night in a soy sauce mixture to create a delicious and rich topping for rice (or ramen!) This is one of the things my daughter really liked to eat as a child with rice. She was such a picky kid but for some reason, this was right up her alley. There are actually a few different types of marinade, including miso but a hybrid is my personal favorite. If you have an overabundance of eggs, or you are using the whites for something, this is the perfect thing to use up all those extra yolks. Duck eggs are much firmer than chicken eggs, and much richer too–I used to make this with chicken eggs but now that I have a steady supply of duck eggs, I’m never going back!
Ingredients:
- 1 raw egg yolk (up to 6 in this particular recipe)
- 1/2 cup soy sauce
- 1 tablespoons miso (white, red, or dashi are all fine)
- 1/4 cup sake or mirin
- 1 teaspoon sugar (if using sake)
Recipe:
1. Mix the soy sauce, miso, and sake/mirin and sugar (if using) together in a container that has a lid, making sure that it covers at least 1 inch from the bottom so most of the egg can be submerged.
2. Separate the egg yolks from the whites and place them gently in the mixture. Cover and refrigerate for 4 hours or more. Can keep up to 4 days in the fridge.
3. Eaten with hot rice.
1. Mix the soy sauce, miso, and sake/mirin and sugar (if using) together in a container that has a lid, making sure that it covers at least 1 inch from the bottom so most of the egg can be submerged.
2. Separate the egg yolks from the whites and place them gently in the mixture. Cover and refrigerate for 4 hours or more. Can keep up to 4 days in the fridge.
3. Eaten with hot rice.
**The longer you keep them, the more moisture gets pulled out of the yolk and it will be firmer. It’s normal for the yolk to shrink in size and take on a darker color.
