And the ingredients are:
Eggs
Soy sauce
Mirin (Japanese cooking wine)
Nothing too complicated here, separate the egg yolks from the whites.
Set aside the whites since you do not need them… you can make a nice egg white
omelets or maybe meringue. Next, prepare a marinade by mixing the soy sauce and
mirin. The proportions for the marinade are two parts of soy sauce and one part
mirin. Just make sure you have enough of the liquid and a large enough bowl so
that the egg yolks are all floating on the mixture and are not cramped. Place
the egg yolks and marinade in the refrigerator and the waiting begins. I do not
know how long they will last even if refrigerated but, personally, I would consume
them within four days.
The idea of this recipe is that the salt in the soy sauce will draw out
some of the liquids of the yolk while it and the mirin impart some flavor to
the yolks. Over time, the flavor will become stronger and the texture changes.
I noticed that after eight hours, the yolks have already started to change
color, with the edges darkening and starting to turn translucent. I started
making this batch in the late afternoon and I decided to wait until the 16-hour
mark until I finally try one.
After 16 hours, you can really see that the edges have become darker. I
had that one piece for breakfast with rice and shredded seaweed. The yolk was
still slightly runny and had a slight salty taste to it. I really went well
with the seaweed and I was pleased with the results, even if I accidentally used
too much seaweed. The remaining yolks I planned to eat on the fourth day, just
to see how it is. Yes, that really is stretching the limits of my personal
preference for food safety but it was worth experimenting.
On the second day, the
yolks were starting to sink into the liquid and the edges are becoming darker.
On the fourth day, the yolks have stopped floating and are completely submerged
in the liquid and losing practically all the yellow color. Now here is the day
of reckoning… this time with less seaweed and twice the yolks. Funny thing is,
the whole thing ended up looking like a Kamen Rider. This was not on purpose; I
just wanted to use the seaweed as a partition to the yolks. Outside of the
liquid, the yolks look like soft jelly chews and have a more “solid” texture.
Even when you cut into it, the yolk has already become thick and viscous and
does not run. After four days, I can say that the wait has been worth it,
especially if you like your eggs cooked sunny side up and the yolks runny. I do
not know if I will be making this again in the future since this recipe uses a relatively
large amount of soy sauce and mirin but the results were good and definitely
worth the wait.