All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kimi no shoyuzuke / egg yolks in soy sauce

How simple and delicious can egg yolks be? This dish answers the question – extremely simple and absolutely great on steamed rice! The yolks take on an amber hue from marinating in soy sauce and mirin, and the concentrated rich taste and creamy texture is a big step up from traditional tamago-kake gohan, where a whole egg is simply placed on rice with a drizzle of soy sauce.


2 egg yolks
2 tbsp soy sauce
2 tbsp mirin


Place egg yolks in a small container, and pour soy sauce and mirin.
Cover, and refrigerate overnight to a few days.
(3rd day in photo)


Serve as is, or on top of rice (only egg yolks; do not pour soy sauce and mirin).

  • Depending on container size, marinade amount will vary. While entirely covering egg yolks with marinade is ideal, covering two-thirds of yolk height is good enough.
  • This is a great way to use yolks left over from using egg whites only in other dishes or desserts.

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