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Soy-Cured Egg Yolks with Scallion Sesame

Prep 30 min Cook 0 min Difficulty 3/5

A concise how-to for soy-cured egg yolks finished with scallion, sesame and optional shichimi — jammy, umami-rich garnishes in 12–24 hours.

Why this recipe works

This simple cure turns egg yolks into rich, umami-packed garnishes that slice clean and add silky richness to rice bowls, noodles, salads or toast. It suits cooks who want an easy make-ahead condiment with pronounced soy-mirin flavor and a soft, jammy center. Prep takes about 30 minutes; most time is unattended chilling (12–24 hours).

Search intent: how-to recipe
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Key takeaways

Cure yolks 12–18 hours for jammy, up to 24 for firmer texture.
Chill marinade before submerging yolks and weight gently for contact.
Rinse and dry yolks before finishing with sesame oil, scallion and seeds.

Recipe guide

This simple cure turns egg yolks into rich, umami-packed garnishes that slice clean and add silky richness to rice bowls, noodles, salads or toast. It suits cooks who want an easy make-ahead condiment with pronounced soy-mirin flavor and a soft, jammy center. Prep takes about 30 minutes; most time is unattended chilling (12–24 hours).

Make jammy, umami-packed cured yolks to top rice, noodles or salads.

  • Cure yolks 12–18 hours for jammy, up to 24 for firmer texture.
  • Chill marinade before submerging yolks and weight gently for contact.
  • Rinse and dry yolks before finishing with sesame oil, scallion and seeds.

Ingredients

Ingredients (for about 10 yolks): 10 egg yolks; 120 ml light soy sauce; 60 ml mirin; 10 ml sake; 30 g granulated sugar; 1 small strip kombu; 1 tsp toasted sesame oil; 1 tbsp finely sliced scallion; 1 tsp toasted sesame seeds; pinch shichimi togarashi (optional).

Marinade and curing (12–24 hours)

Make the marinade: whisk soy, mirin, sake and sugar in a small saucepan until sugar dissolves. Add kombu, bring just to a simmer, then cool to room temperature and chill. Line a shallow container with plastic wrap, strain in the chilled marinade and discard or save kombu. Carefully separate yolks and nest them in divots so they’re mostly submerged but not crowded. Fold plastic over and weight gently with a small plate to ensure contact.

Finish, serve and store

After 12–18 hours for jammy yolks (up to 24 for firmer), lift yolks with a slotted spoon, rinse briefly under cold water and pat very dry. Optionally reduce the marinade into a glaze. Brush yolks with toasted sesame oil, slice gently in half, arrange on a plate and scatter scallion, sesame seeds and a pinch of shichimi. Serve immediately; refrigerate leftovers up to 3 days.

Ingredients

  • 6 piece egg yolk
  • 120 ml soy sauce (light)
  • 60 ml mirin
  • 30 g granulated sugar
  • 1 piece small strip kombu
  • 10 ml sake
  • 1 tsp toasted sesame oil
  • 1 tbsp finely sliced scallion
  • 1 tsp toasted sesame seeds
  • 1 pinch shichimi togarashi (optional)

Instructions

  1. Whisk together soy sauce, mirin, sake and sugar in a small saucepan until sugar dissolves; add kombu, bring just to a simmer, then cool to room temperature and refrigerate until chilled.
  2. Line a shallow container with plastic wrap, leaving edges to cover, and strain the cooled marinade into it, discarding kombu or reserving for another use.
  3. Separate yolks from whites carefully, keeping yolks intact and transferring each to a small spoon or scooped divot in the plastic wrap.
  4. Nestle yolks into the chilled marinade so they’re mostly submerged but not crowded; fold plastic wrap loosely over the yolks and weight them with a small plate to keep contact.
  5. Refrigerate for 12–18 hours for jammy, slightly firm yolks (up to 24 hours for firmer texture).
  6. Gently lift yolks from marinade with a slotted spoon and rinse briefly under cold water to remove surface soy, then pat very dry on paper towels.
  7. If desired, reserve marinade and simmer to reduce into a glaze for serving; otherwise discard.
  8. Brush each yolk lightly with toasted sesame oil and transfer to a cutting board.
  9. Slice yolks gently in half with a sharp knife and arrange on a serving dish.
  10. Scatter finely sliced scallion and toasted sesame seeds over the yolks; finish with a pinch of shichimi togarashi if using and serve immediately.

FAQs

How long do soy-cured egg yolks keep? Store cured yolks in an airtight container in the refrigerator for up to 3 days; they keep texture and flavor best within that window.
Are cured yolks safe to eat raw? Use very fresh eggs and keep everything cold; pasteurized eggs are fine but not required. Follow safe handling: refrigerate during the cure and discard if any off smells develop.
Can I reuse the curing marinade as a sauce? Yes — strain and simmer the used marinade to reduce into a glaze (boil briefly to concentrate and sanitize) or discard if you prefer.