Ingredients

The following ingredients have 4 Servings
  • 1 cup Japanese soy sauce
  • 1/4 cup mirin (sweetened Japanese rice wine)
  • 1 strip kombu, roughly finger-length
  • 6 fresh egg yolks

Instruction

  • Combine soy sauce, mirin and kombu in a small bowl.
  • Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
  • Serve 1, 2 or 3 yolks per person, over steamed <a href="http://cooking.nytimes.com/recipes/1017851-short-grained-rice">short-grained rice</a>.