A Simple Technique for Next-Level Umami
Curing egg yolks is a traditional Japanese technique that transforms an ordinary yolk into something entirely new. When submerged in a salty, umami-rich liquid, the yolks slowly draw in flavor while losing moisture. This process firms up the yolk, concentrates its richness and creates a silky, jelly-like texture that is savory, salty and packed with deep umami.
The curing liquid both seasons and gently denatures the proteins in the yolk, allowing the outside to set while the inside stays soft and custardy. The longer you cure them, the firmer and saltier they become. At around 8 to 12 hours, they remain tender and spreadable. At 24 hours, they firm up significantly and can even be grated like bottarga.
This is one of the most underrated flavor hacks you can add to your cooking. The process takes almost no effort and the results are incredible.
See how easy it is to create these umami-rich yolks
Optional flavor additions:
Use only the yolks. Save the whites for another recipe.
In a small bowl or container, whisk together the soy sauce, sake, rice vinegar, mirin, water, sugar and salt until the sugar dissolves.
Pour the mixture into a shallow container with a lid.
If using aromatics like garlic or shallot, add them now.
The liquid should be deep enough so the yolks can sit fully submerged.
Whisking together soy sauce, sake, mirin, rice vinegar, and seasonings until the sugar dissolves
The umami-rich curing liquid ready for the egg yolks
Carefully separate the egg yolks from the whites.
Gently transfer each yolk into the curing liquid.
Place a small square of clean paper towel or plastic wrap on top of the yolks so they stay fully submerged.
Cover the container with its lid and place it in the refrigerator.
Egg yolks fully submerged in the curing liquid with paper towel or plastic wrap keeping them under the surface
Cure for 6 to 24 hours, depending on the texture you prefer.
8 to 12 hours is ideal for a silky, custardy, spreadable yolk with balanced saltiness.
24 hours creates a firmer, saltier yolk that you can grate like cheese.
Check the yolks periodically. They should darken slightly and develop a glossy, gel-like texture.
Once the yolks reach your preferred texture, lift them gently from the liquid using a spoon.
Transfer them to a small bowl or airtight container.
Store in the refrigerator. They are best used within 3 to 4 days.
See how a cured egg yolk transforms a simple dish into something extraordinary
When you break the yolk, it creates an instant umami-rich sauce that coats the fresh tuna perfectly. This is the signature way to showcase cured egg yolks.
Silky texture that melts into your dish
Concentrated savory flavor in every bite
Elevate any dish to gourmet level
These yolks are incredibly versatile and can elevate almost any dish. Here are some of the best ways to use them:
Place a cured yolk on top of tuna poke or poke towers and break it open to create a rich, umami sauce.
Set a yolk on top, break it and spread it across the toast for an unbelievable breakfast upgrade.
Stir a yolk directly into hot broth for deeper flavor and a silky texture.
Drop a yolk onto warm rice and beans. The heat melts it into the dish and adds incredible richness.
Mix the yolk into the rice right at the end for glossy, savory flavor.
Use it anywhere you might use a fresh yolk. The cured version adds far more depth and complexity.
Cured egg yolks are an investment in flavor that pays off in every meal. Try them once and they'll become a permanent fixture in your fridge.
Discover how Cured Egg Yolk pairs with Koji Method, Triple Sear, and advanced combinations to create extraordinary Japanese-inspired dishes.
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