Shoyuzuke Egg Yolks
This isn't one of those cases when the longer you marinate, the better the results. Marinate the egg yolks for no more than 12 hours. If you let them sit in the pickling solution longer, they will be too salty.
4 to 8
(make sure they are very fresh; preferably, no more than a day old)
For the pickling solution (see notes after the recipe)
Japanese soy sauce
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
egg yolks. Sprinkle with
Updated from a recipe originally published in July 31, 2019
Egg, Rice, Rice Bowl