Egg yolks cured in a sweet soy, mirin and kombu brine until they turn rich and jammy. We spoon one over our Steak Miso Udon.

Ingredients

For the brine

• ½ cup soy sauce
• ½ cup mirin
• ½ cup water
• 3 one-inch pieces kombu
• 1 Tbsp sugar
• 1 tsp sesame oil

For the yolks

• 8 egg yolks

Instructions

1. Combine the soy sauce, mirin, water, kombu and sugar in a pot.
2. Bring to a boil, then lower the heat and simmer for 2 minutes.
3. Take the pot off the heat and let the brine cool completely.
4. Separate the eggs and set the yolks in a glass container in a single layer, with room to move.
5. Strain the kombu out of the cooled brine.
6. Pour the brine gently into a corner of the container, not directly onto the yolks, so they don’t break.
7. Cover and refrigerate for 12–48 hours, flipping the yolks every 12 hours so both sides cure evenly.

Notes & substitutions

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