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Soy-Cured Egg Yolk Rice Bowl with Chili Oil

Name: Soy-Cured Egg Yolk Rice Bowl with Chili Oil
Total time: 10 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 bowls (cooked) Rice; 2 Egg Yolk; 2 tbsp Soy Sauce; 1 tbsp Mirin; A pinch Chili Oil; A pinch Sesame Oil

Rice

⏱ 10 min

👥 Serves 2

Difficulty ⭐

Egg yolks cured in soy sauce and mirin on hot rice with a drizzle of Chinese chili oil — a thick, rich bowl.

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📖 The Story Behind This Dish

A creative dish giving soy-cured egg yolks, a favorite at Japanese izakaya, a kick of Chinese chili oil. The cured yolk turns thick and rich, and mixed into rice it's delicious in a different way from tamago kake gohan. Once cured, just put it on rice. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: In the morning, an amber-tinted yolk is taken from the fridge, set gently on freshly cooked rice, and drizzled with chili oil.

🥕 Ingredients (serves 2)

Rice 2 bowls (cooked)
Egg Yolk 2
Soy Sauce 2 tbsp
Mirin 1 tbsp
Chili Oil A pinch
Sesame Oil A pinch

👩‍🍳 Instructions

Put the soy sauce and mirin in a small container.
Gently add the egg yolks without breaking them, cover, and cure in the fridge for at least half a day.
Spoon rice into bowls.
Top with a yolk and spoon over a little curing liquid.
Drizzle with chili oil and sesame oil and mix as you eat.

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