Shoyuzuke Egg Yolks (Soy Sauce Marinated Egg Yolks)

I came across this recipe on (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


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.


  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!

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