soy sauce cured egg yolks
1/2 cup of soy sauce
2 tablespoons of mirin
egg yolks (try and save the egg whites for something else)
small glass (optional glass) container with a lid
put everything in the container and use a paper towel piece on top of the egg yolks, that will soak up the soy sauce mirin mix and cure the top of your eggs as well. wait 24 hours up to 3 days in the refrigerator.
can be used on top of white rice or ramen. has good taste and texture.















