Raw egg yolks are marinated (pickled would be a more accurate term) in soy sauce, rice vinegar and sugar overnight. As the egg yolks sit in the marinade, they acquire a deeper color and absorb the flavors in the marinade. The next day, with the yolks still runny, they are scooped from the marinade and served on top of rice.
A few notes about the ingredients and the pickling solution.
Japanese soy sauce is not as salty as Chinese soy sauce.
Rice vinegar is milder and sweeter than other vinegars.
In other words, if you’re wondering if some other soy sauce or vinegar can be substituted, the answer is a qualified yes. Your egg yolks will still get pickled but the flavors will not be the same.
About the ratio of the pickling solution ingredients
There really is no rule that sets the ratio between soy sauce and rice vinegar in stone. You may change the ratio depending on what you find more tasty. The same is true with the sugar. Use more or less. Let your taste buds guide you.
Shoyuzuke Egg Yolks
- 4 to 8 large eggs (make sure they are very fresh; preferably, no more than a day old)
For the pickling solution (see notes after the recipe)
- ½ cup Japanese soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sugar
- hot rice
- furikake (optional)
- 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.