Soy-Sauce-Pickled Eggs Recipe (2024)

Hi the recipe is really confusing what does 1⁄4 cup mirin mean?

Absolutely. You're relying on the soy sauce for salt and flavor. Tamari still has plenty of both. Just don't try to use a low-sodium version, which won't preserve/dehydrate/"cure" the yolks in the same fashion.

Spectacular flavor. As another reviewer noted, there is way too much marinade. I halved the recipe, and the half-cup of soy would have easily accommodated six eggs. Good soy sauce is not cheap. Finally, a reviewer said the yokes must be submerged. Alas, they float, so the only way to submerge them would be to place something on top of those rather delicate yokes. Instead, do what another reviewer said: Simply (and gently) turn them over halfway through the pickling. I'll make these often.

Someone asked in the comments about the soy sauce Mr. Shimoki uses. I asked him, and he said it's the "Umakuchi" variety from Yamanaka Shuzo, a small producer in Kaga, Ishikawa Prefecture, that has been around for 130 years and only sells locally, though their products can be bought online in Japan. It is *not* gluten-free. (The gluten hysteria has not hit Japan, although gluten-free foods are increasingly available in the context of low-carb diet foods.)

After about eight hours my yolks were still somewhat runny. Not a bad thing, but that way I'd want to mix them up with the rice. I also recommend turning the eggs over midway through to let the entire thing pickle fully--they kind of float.

Did some hybridizing and made these in combination with this:
http://cooking.nytimes.com/recipes/1013014-ginger-fried-rice
The silky texture of the soy-pickled yolks really added something nice. Much less "eggy" than the fried egg called for in the original recipe.

Made it last night and just ate it - delicious. Used Pearl river light soy sauce and a dash of kecap manis. I cannot leave anything alone so added Chinese sausage, scallions and cilantro to the rice. Was absolutely delicious and likely would have been better plain.

Technically, Tamari is japanese style soy sauce. The other soy sauce originates from china.

Wow! Made them exactly as directed, with fresh organic farm eggs and had them after 6 hours with the yolk still a llittle runny. Possibly my new favourite thing. Delicious with steamed green asparagus.

I recommend Japanese brand rice cookers, such as Zojirushi, Tiger, Sanyo, and Mitsubishi. They are more expensive, but well worth it. A good rice cooker makes ordinary rice absolutely fantastic every single time without fail. Besides regular white rice, brown rice, sweet rice, congee, you can also cook roasted pork, cake and other food. I am using my Zojirushi rice cooker over 10 years, and still working great.

A Japanese friend provided a good trick for marinated eggs/yolks... use a ziploc bag!

As long as you keep the ratios the same, you only need enough to cover the yolks. But it's not like marinating meat, where a coating is enough. The yolks need to be submerged.

For my fellow Korean cooks, kombu = dashima!

Can you substitute tamari sauce for the soy?

This is amazing! Too much marinade but WOW I’m gonna make this all the time!

I didn't like them. I didn't like the texture at all. I prefer a thick, fluid (not thin) yolk and this was more like a coagulated yolk.

I put the yolks in a bread pan and then draped a piece of paper towel on top. Doing so eliminated the need to turn the yolks.

I liked this little umami mouthful, and my culinarily conservative husband and daughter each tried one (but eschewed a second--I think the idea of it grossed them out). We ate them at about 6 1/2 hours, and they were like a runny over-easy yolk with a mellow background of soy sauce. It is certainly an easy recipe! But too weird to inflict on my family again (though I'd be happy to have them).

A major issue I had was trying not to jostle the delicate yolks against the sharp piece of kombu. I think when I make this again (which I will, because it was mind blowingly delicious), I think I'll presoak the kombu in the sauce for a couple of days before hand to infuse flavor but remove it before putting the yolks in.

A Japanese friend provided a good trick for marinated eggs/yolks... use a ziploc bag!

Mirin substitute - sake and a teaspoon of sugar.

Used dulse flakes instead of kombu. Tasted great. But I haven't used the recipe with kombu, so I can't compare.

Any ideas for a kombu substitute? How about Miso?

Used Parmesan Rind, Sautéed Onions, and only a lb of chicken as others suggested. I also upped all spices (except salt) to taste. Very good.

Could I sub miso paste for kombu? I couldn't find kombu at my local supermarket and do not want to wait for it to arrive from Amazon.

What are you supposed to do with the Kombu? Eat it? Throw away with marinade?

Is it safe to keep the sauce in the fridge and reuse it at a later date?

I prepared this about 26 hours before I served it over hot Jasmine rice and crab fat and crab legs. Oh man, was it Heaven!

Any recommendations for a high quality soy sauce I can get on amazon? I live in the Boston burbs with no good Asian markets :( It’s a sad state Of affairs after so many years in San Francisco!