Soy sauce is not only meant to be for Sushi and sashimi.
This usukuchi soy sauce is light soy sauce with less wheat and more salt than regular soy sauce.
Commonly used in Japan for stews and slow braising, usukuchi soy sauce is also ideal to cure Egg Yolks.
Only use Super fresh Egg to begin the curing process.
Keep your hands and utensils clean during the Egg Yolk separation process.
Cure the Yolk only 2/3 high with soy sauce to create a breakable top layer. if you wish to fully cure the yolk then submerge the yolk completely.
1. Separate the Egg Yolk from the White and place into a Glass container
2. Fill the container 2/3 High with usukuchi Soy sauce to the container
3. Cure the Yolk for 6 Hours @ 4 celsius
4. Remove the Yolk carefully from the container and place onto a plate.
Cured Egg yolk helps to create texture and even creamier texture than regular egg yolk.
Cured Egg yolk has a pleasant Rich Soy flavour and can still be matched with Salty foods like caviar.