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Shoyuzuke egg yolks
This isn't one of those cases when the longer you pickle, the better the results. Pickle the egg yolks for no more than 12 hours. If you let them sit in the pickling solution longer, they will be too salty.
Course
Main Course
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
0
minutes
minutes
Pickling time
12
hours
hours
Total Time
12
hours
hours
5
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
4 to 8
large
eggs
(make sure they are very fresh; preferably, no more than a day old)
For the pickling solution
½
cup
Japanese soy sauce
¼
cup
rice vinegar
2
tablespoons
sugar
To serve
hot rice
furikake
(optional)
Instructions
Choose a covered container that can hold all the egg yolks in a single layer.
Crack the eggs and separate the yolks from the whites (you can freeze the egg whites for future use).
Carefully drop the egg yolks into the container. Make sure they do not touch one another.
Mix all the ingredients for the pickling solution until the sugar is dissolved.
Pour the soy sauce mixture over the egg yolks. Tilt the container gently to make sure that the liquid seeps under the egg yolks.
Cover the container and let the egg yolks marinate overnight in the fridge.
To serve, place rice in bowls. Top with
shoyuzuke
egg yolks. Sprinkle with
furikake
.