This umami bomb is the perfect topper for avocado toast, rice, salads, or even scrambled eggs!
Japanese Marinated Egg Yolk
4 eggs
1/4 cup dashi
2 tablespoons soy sauce or tamari
1 tablespoon mirin or Chinese rice wine
Mix together cup dashi, soy sauce or tamari, and mirin or Chinese rice wine in a small container with a lid.
Separate eggs. Gently place yolks in soy mixture, cover, and place into fridge for 1-3 days. The longer the pickling, the darker and more solidified the yolk becomes.
Served here with gochujang, avocado, and furikake.
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