Raw egg yolks bursting with umami. You mix it with rice and it’s a quick breakfast or snack. For even more flavor, sprinkle in a copious amount of furikake.
Eating this rice bowl dish filled me with childhood memories. Back then, eggs that were sold in the market were never more than a day old. Salmonella was unheard of. Eating raw eggs sprinkled with rock salt and mixed with rice, something that my father taught me to appreciate, posed no serious health risk.
It’s about the simplicity. And the freshness.
These days, you have to be careful with the source of the egg. Make sure it’s fresh. Otherwise, you could get sick.
My daughter, Alex, prepared the shoyuzuke egg yolks. The furikake, I brought home from Japan.
- 4 to 8 large eggs (make sure they are very fresh; preferably, no more than a day old)
For the pickling solution (see notes after the recipe)
- ½ cup Japanese soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sugar
- hot rice
- furikake (optional)
- Choose a covered container that can hold all the egg yolks in a single layer.
- Crack the eggs and separate the yolks from the whites (you can freeze the egg whites for future use).
- Carefully drop the egg yolks into the container. Make sure they do not touch one another.
- Mix all the ingredients for the pickling solution until the sugar is dissolved.
- Pour the soy sauce mixture over the egg yolks. Tilt the container gently to make sure that the liquid seeps under the egg yolks.
- Cover the container and let the egg yolks marinate overnight in the fridge.
- To serve, place rice in bowls. Top with shoyuzuke egg yolks. Sprinkle with furikake.