Soy sauce cured egg yolks are a no-cook, umami-rich condiment with a jelly-like texture that transforms ramen, rice bowls, and congee in three days. The simple brine of soy sauce, rice vinegar, and warming spices creates depth without cooking.
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Gently separate the egg yolks from the whites, being careful not to break the yolks.
Place the separated egg yolks in a shallow, airtight container.
In a separate bowl or measuring cup, combine the soy sauce, rice vinegar, ground ginger, and Chinese five spice powder. Whisk until well combined.
Pour the curing mixture over the egg yolks in the container, ensuring they are as covered as possible.
Seal the container and refrigerate for 2 to 3 days to cure.
After curing, the yolks will be firm, darker in color, and ready to serve. Use as a topping for noodles or rice.
Store cured egg yolks in their brine in an airtight container in the refrigerator for up to 2 weeks; they firm further over time and do not need reheating.
Cured egg yolks typically cure in 3 days in the refrigerator. The yolks will firm up slightly around the edges while remaining jelly-like in the center.
Rice vinegar is milder and less acidic than white vinegar, so substituting may make the brine too sharp. Stick with rice vinegar for the intended balance.
Store in their brine in an airtight container in the refrigerator for up to 2 weeks. The longer they sit, the firmer they become.
Use a quality soy sauce (Japanese shoyu or Chinese soy sauce both work). Avoid low-sodium varieties, which won't develop the same umami depth.
Yes. Maintain a 2:1 ratio of soy sauce to rice vinegar and 1/2 tsp of spices per 6 yolks to keep flavors balanced.
