by Nandita 1/30/2021

Shoyuzuke Egg Yolks (Soy Sauce Marinated Egg Yolks)

It’s not a secret that I’m a huge fan of the Asian cuisine, spices and flavours. Lately, I’m into the Japanese cuisine and what I love about it the most, is the simplicity and yet flavorsome dishes that are created with just a few ingredients. This Shoyuzuke Egg Yolk is one of them! Rich in flavor and so simple to make ;-)

I came across this recipe on devour.asia (a beautiful blog on delicious Asian food btw!) and saw this recipe on pickled egg yolks. But since I live on my own, I adapted this recipe to one egg yolk. Because I can imagine that if you want to try it out on your own, it can be a bit discouraging seeing a recipe for 6-8 egg yolks. Hence, this recipe for one!

With good quality products such as a fresh organic egg, good soy sauce and Furikake (Japanese seasoning), you can have a simple yet delicious meal. I enjoyed this Shoyuzuke with some sushi rice at home. It does take a bit of time, because the egg yolk is pickled overnight, but it’s worth the wait. You’ll end up with a lush dark yellow, spreadable and packed with flavour yolk! Its mind blown to see that just a few ingredients can change a humble egg yolk into a quick and nourishing meal.

If you’re into the Japanese cuisine and looove rice dishes, then this is definitely a recipe for you to try out! Oh, and if you have some sushi rice leftover, then also try out my latest recipe: Yaki Onigiri’s w/ Spicy Surimi!

Shoyuzuke Egg Yolks (Soy Sauce Marinated Egg Yolks)

  • Prep: 5 min
  • Total: 12 hours for pickling
  • Vegetables

Ingredients

NOTE: this recipe is good for one person.

- 3 tbsp light soy sauce and low sodium (it’s really important that you use a low sodium or even a Japanese soy sauce!)
- 1 ½ tbsp rice wine vinegar
- ½ tsp sugar
- 1 fresh organic egg

For eating:
- 1 bowl of sushi rice
- Furikake or just a mixture of finely chopped nori sheets, black sesame seeds, red pepper powder and dried parsley.

Instructions

  1. Gently remove the the egg yolk and place it in a container with a lid.

  2. In a seperate bowl prepare the sauce (make sure the sugar is dissolved completely) and gently pour it over the egg yolk.

  3. Store the Shoyuzuke in the fridge. Let it marinade/pickle overnight.

  4. The next day, eat it with some hot sushi rice, Furikake (or my substitute sprinkles) and drizzle some of the soy sauce over your rice and enjoy!

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.