Soy Sauce–Cured Egg Yolks

⅓ cup plus 1 tablespoon soy sauce or tamari

¼ cup plus 1 tablespoon sake

¼ cup sugar

6 large eggs

- 100 g soy sauce or tamari
- 75 g tablespoon sake
- 50 g sugar
Whisk soy sauce, sake, and sugar in medium bowl until sugar dissolves, about 30 seconds. Transfer mixture to loaf pan.
- 330 g eggs (6 large eggs)
Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with soy sauce mixture. Carefully lay 8 by 4-inch piece of paper towel directly on top of yolks (paper towel will absorb soy sauce mixture and coat tops of yolks). Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent brown, at least 8 hours or up to 24 hours.
Carefully remove paper towel from yolks. Using small spoon, gently lift each yolk from soy sauce mixture and serve.

- ⅓ cup plus 1 tablespoon soy sauce or tamari
- ¼ cup plus 1 tablespoon sake
- ¼ cup sugar
Whisk soy sauce, sake, and sugar in medium bowl until sugar dissolves, about 30 seconds. Transfer mixture to loaf pan.
- 6 large eggs
Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with soy sauce mixture. Carefully lay 8 by 4-inch piece of paper towel directly on top of yolks (paper towel will absorb soy sauce mixture and coat tops of yolks). Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent brown, at least 8 hours or up to 24 hours.
Carefully remove paper towel from yolks. Using small spoon, gently lift each yolk from soy sauce mixture and serve.