Cured Egg Yolks 3 Ways (Salt, Shio Kombu, Miso)

Name: Cured Egg Yolks 3 Ways (Salt, Shio Kombu, Miso)
Ingredients: Egg yolks 2; Salt (we used coarse sea salt) 4 tbsp (1 tbsp under and 1 tbsp over each yolk); Egg yolks 2; Shio kombu (salted, shredded kelp) 4 tbsp (1 tbsp under and 1 tbsp over each yolk); Egg yolks 2; Miso paste (ours contained a little kombu) 4 tbsp (1 tbsp under and 1 tbsp over each yolk); Cooked rice to serve

Side dish/ Servings to be confirmed

The same egg yolks, covered in salt, shio kombu or miso and cured in the fridge for two days. We compared which one tastes best with rice.

By Hyomobap

Hyomobap kitchen diary Same yolk, three flavors Which cured egg yolk tastes best? There turned out to be more ways to make them than I expected, and I wanted to know which one would keep me coming back for another bite. So we compared three: salt, shio kombu and miso. One spoonful under each yolk, one spoonful over it, and that's all there is to making them. Read diary +

Which cured egg yolk tastes best? There turned out to be more ways to make them than I expected, and I wanted to know which one would keep me coming back for another bite. So we compared three: salt, shio kombu and miso. One spoonful under each yolk, one spoonful over it, and that's all there is to making them.

Two yolks on each of the three beds.

Cover and cure in the fridge for two days.

Two days later, the salt and shio kombu yolks had already firmed up, and the miso yolk had turned jelly-like. Side by side on a plate, the salt yolk was pale, the shio kombu one dark and the miso one golden, almost like little desserts.

After two days, the salt and shio kombu yolks had firmed up.

Pale salt, dark shio kombu and golden miso yolks.

This was also the first time we showed our faces while tasting. It felt a little awkward in front of the camera, but Dommo and I both picked miso as the best match for rice. The strongest flavor doesn't always win; the one that makes you want another bite of rice does.

We also set aside two more yolks in a small tub of salt. After at least seven days, the plan is to dry them and grate them over pasta like cheese.

From Hyomobap

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Ingredients // Servings to be confirmed

Select ingredients as you prepare them.

Please follow the ingredient amounts below.

Salt-cured yolks

Shio kombu-cured yolks

Miso-cured yolks

To serve

Steps //

01
In a clean container, make a small bed for each yolk using 1 tbsp of salt, shio kombu or miso. Spread the miso into a flat bed. Cooking tip Use ready-seasoned shio kombu, not plain dried kombu. We added no salt or sugar to the shio kombu, and no water, mirin or sugar to the miso.

One spoonful underneath each yolk.
02
Place a yolk on each bed and gently cover it with another 1 tbsp of the same ingredient.

Two yolks on each of the three beds.
03
Cover and refrigerate for 2 days. Cooking tip None of these versions are cooked. Use pasteurized shell eggs and keep them refrigerated.

Cover and cure in the fridge for two days.
04
After 2 days, gently remove the salt or miso clinging to the yolks. You can leave a little shio kombu to serve with the yolk.

After two days, the salt and shio kombu yolks had firmed up.
05
Cut a small piece of yolk and taste it on rice. Cooking tip With rice, miso was our shared favorite, followed by shio kombu and then salt. Salt was the saltiest; shio kombu was less salty with plenty of umami.

Pale salt, dark shio kombu and golden miso yolks.

Ingredients // Servings to be confirmed

Steps //

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