Super Simple & Delicious Soy-Marinated Egg Yolks (Norenzazang)
An Easy Recipe for a Rice-Stealing Side Dish: Soy-Marinated Egg Yolks!
Experience the perfect balance of sweet and savory with these soy-marinated egg yolks, enhanced with a simple yet flavorful sauce inspired by the Altoran recipe. Each yolk absorbs the rich, umami-packed soy sauce, transforming into a delightful ‘rice thief’ side dish. Simply mix the marinated yolk, some seaweed flakes, chopped scallions, a drizzle of sesame oil, and the soy sauce over a bowl of warm rice, and you’ll finish a whole bowl in no time! This recipe offers detailed, easy-to-follow steps, making it perfect even for beginner cooks. Enjoy a satisfying and delicious meal with minimal effort!
Special Soy Sauce Ingredients
- 400ml Water
- 150ml Soy Sauce (adjust if using low-sodium soy sauce)
- 2 Tbsp Mirin (or other cooking sake)
- 2 Tbsp Sake (or distilled spirits like soju)
- 2 Tbsp Sugar (adjust sweetness to your preference)
- 10g Dried Bonito Flakes (or dried kelp for dashi)
Cooking Instructions
Step 1
First, let’s prepare the special soy sauce, the heart of these delicious marinated egg yolks. In a pot, combine 400ml of water, 150ml of soy sauce, 2 Tbsp of mirin, 2 Tbsp of sake, and 2 Tbsp of sugar. Bring to a boil over high heat. Once boiling, continue to simmer for 4 more minutes to ensure the sugar dissolves completely and the ingredients meld together. (If using dried kelp instead of bonito flakes, add it at this stage to boil.)
Step 2
Immediately turn off the heat and add 10g of dried bonito flakes. (If you used kelp, remove it now before adding the bonito flakes). Let it sit undisturbed for 10 minutes. This allows the umami flavor of the bonito flakes to fully infuse into the sauce without overcooking. Avoid boiling for too long, as it can result in a bitter taste.
Step 3
After 10 minutes, strain the sauce through a fine-mesh sieve, discarding the bonito flakes. Now for a crucial step: before using this soy sauce, it MUST be completely cooled. Marinating with a cold sauce is key to achieving the perfect texture for the egg yolks and allowing the flavors to penetrate deeply. Speed up the cooling process by placing the pot in a cool place or in the refrigerator.
Step 4
While the sauce is cooling, prepare to separate the egg yolks. Use fresh eggs for the best results. Gently tap each egg on the rim of a cup or bowl to crack it. Carefully split the shell in half, letting the egg contents spill out without breaking the yolk. Handle with care to avoid puncturing the yolk.
Step 5
Now for the magical part: separating the yolks! Gently place the cracked egg over your palm. Tilt your hand slightly so the egg white begins to drain between your fingers. The yolk should remain intact on your palm. With a little practice, you’ll get the hang of it. Slowly and gently wiggle your hand to carefully separate just the yolk. The egg whites can be saved for other recipes.
Step 6
Carefully place the separated egg yolks into the completely cooled special soy sauce. Arrange them gently so they are submerged in the sauce. Avoid handling the yolks too roughly to prevent them from breaking.
Step 7
Cover the container with plastic wrap, pressing it down gently to ensure the yolks are stable and submerged in the sauce. Refrigerate for at least 5 hours, or preferably overnight, to allow the yolks to marinate and absorb the flavors. The longer they marinate, the deeper and more delicious the taste will be.
Step 8
Once marinated, remove the soy-marinated egg yolks. Place them generously over a bowl of warm rice. For an extra touch of flavor, crumble in some seasoned seaweed, add chopped scallions, a sprinkle of sesame seeds, and a drizzle of sesame oil. Mix everything together and enjoy your delicious creation! You’ll become a ‘rice thief’ side dish expert in no time. Experience this simple yet surprisingly amazing dish!
