Cured egg yolk
Jammy soy-cured egg yolk, served over umami rice with a dash of seaweed furikake and crispy chilli oil, all day long, please and thank you. This cured egg yolk with furikake and umami rice so easy to make and only a few ingredients.
Cured egg yolk
Cured egg yolk
Cured egg yolk
This cured egg yolk recipe is such a simple yet satisfying light meal that ticks all the umami flavour boxes. The egg yolk is pickled in the soy sauce which becomes a deep amber orange colour and a thick silky sauce texture that is so, well, I can’t really put into words how nice the texture is. Served on a bed of brown rice flavoured with dashi and sesame oil, topped with a delicious nori furikake (a Japanese seasoning), chilli oil and a garnish of spring onions.
A note on curing times: I recommend 24 hrs, but you can cure as little as 4 hours, the texture will just a bit more runny, and less jammy.
Little plates that give big flavour are what I'm all about. For more little plate inspo that will keep you wanting more, check out my Braised fennel with whipped feta, Kingfish mezcal ceviche tostadas and Roasted tomatoes, garlic & whipped feta.
It’s delicious inside onigiri, or as a topping for udon noodles
Ingredients and substitutions
How to make it - step by step!
Place egg yolks and soy in a bowl, cover and place in the fridge for between 4-24 hours (depending on desired curedness), 24 hours is recommended.
Place rice 1.5 cups of water, and 2 tbsp of dashi liquid in a pot and cook rice to packet instructions.
When ready to serve, portion out some rice, sprinkle over some furikake, fried chilli garlic oil, spring onions and top with one egg yolk, and a few drops of sesame oil and sesame seeds.
Place egg yolks and soy in a bowl, cover and place in the fridge for between 4-24 hours (depending on desired curedness), 24 hours is recommended.
Place rice 1.5 cups of water, and 2 tbsp of dashi liquid in a pot and cook rice to packet instructions.
When ready to serve, portion out some rice, sprinkle over some furikake, fried chilli garlic oil, spring onions and top with one egg yolk, and a few drops of sesame oil and sesame seeds.
Watch the how to video
Watch the how to video
Cured egg yolk
- 4 egg yolks
- 1/2 cup soy sauce or tamari
- 1 cup brown rice
- 1/4 cup white dashi concentrate
- 1 tbsp sesame oil plus extra topping
- 2 tbsp furikake
- 4 tsp toasted sesame seeds
- 2 tbsp chilli garlic oil
- 1/3 cup spring onions
- Place egg yolks and soy in a bowl, cover and place in the fridge for between 6-24 hours (depending on desired curedness), 24 hours is recommended
- Place rice 1.5 cups of water, and 2 tbsp of dashi liquid in a pot and cook rice to packet instructions
- When ready to serve, portion out some rice, sprinkle over some furikake, fried chilli garlic oil, spring onions and top with one egg yolk, and a few drops of sesame oil and sesame seeds.