Soy Cured Egg Yolk (3 Ways) – Easy Umami Hack You Need to Try

Cooks in 8 hrs

Difficulty Medium

Updated on July 14, 2026

Indulge in the jammy textures of this easy-to-make soy cured egg yolks recipe!

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Today we’re diving into one of my favorite little kitchen secrets: Soy Cured Egg Yolks. If you’ve seen these glossy golden yolks all over TikTok or at Japanese restaurants in Vancouver, you already know they’re incredibly delicious.

But the best part is that they’re also easy to make at home. You can enjoy it in not just one, but THREE different mouthwatering ways. Don’t worry! I’ll show you all three.

3 Ways to Enjoy Soy Cured Egg Yolks:

Over Hot Rice: This method is super easy because it only needs 4 hours for the right consistency. Adding the soy cured egg yolk on a bed of hot, fluffy rice, sprinkled generously with furikake and sesame oil will elevate your simple weekday dinner to the next level!
Spread on Crispy Baguette: The flavours will blow your mind, and you’ll wonder how you ever lived without this combination. Egg yolk and bread?! Yes please!
Filling for Yaki Onigiri: Trust me, these onigiri are the bomb! It’s easy to make with an onigiri mold and you can make them ahead of time for your little ones or as a picnic snack item!

Before we get started, let’s talk about what soy cured egg yolks are, why you’d want to cure them, and why this major food trend is blowing up lately.

What Are Soy Cure Egg Yolks?

Soy cured egg yolks are a simple but deceptively elegant food hack where a simple mixture of soy sauce and mirin transforms raw yolks into a jammy, glossy, savoury, and unbelievably addictive treat. After just 4–8 hours, the yolks transform into a spreadable, spoonable, flavor‑packed topping that instantly elevates any dish.

Umami Bomb: First, the soy sauce and mirin curing mixture infuses the egg yolks with rich umami flavors, creating a beautiful combination!
Jammy Texture: Then after 4 hours of curing, the egg yolks become jammy and luscious, making them a perfect accompaniment to various dishes (like hot rice)
Versatility: You can enjoy soy-cured egg yolks in multiple ways, like topping your rice, spreading them on bread, or filling other recipes
Ease of Preparation: With only two simple ingredients and minimal effort, anyone can make this at home!
Budget-Friendly: Creating soy-cured egg yolks at home costs much less compared to ordering them at restaurants
Impressive Presentation: The vibrant golden hue and unique texture instantly elevate the visual appeal of any dish
Party Pleaser: Serving these at gatherings or parties is a surefire way to impress your guests!
Mouthwatering Onigiri Filling: The firm texture after 8 hours of curing makes them an ideal filling for grilled Japanese rice balls (yaki onigiri), taking the traditional dish to a whole new level
Customizable Flavors: While soy sauce and mirin are the classic choices, foodies can easily experiment with other marinades and seasonings to create personalized variations

How to store your marinade after:

After removing all your egg yolks, you’ll be left with a lot of this soy sauce and mirin mixture. I recommend using it as Sukiyaki hot pot base within the week. Just pour the mixture into a hot pot, add in 4-6 cups of water, 2 tbsp sugar, and voila! You’ve got sukiyaki hot pot soup base!

How long can leftover egg whites be stored in the fridge?

You’ll have a LOT of egg whites left over, so here’s how to store them safely:

Store in an airtight container
Keep in the fridge for 3–4 days
Label with date + quantity
Store on a middle shelf, not the door
Freeze for up to 12 months
Thaw in the fridge, never at room temp

If you’re in Vancouver like me, here’s where you can easily grab your Japanese and Asian ingredients:

T&T Supermarket – great for Asian produce and pantry items for Asian cooking
H‑Mart – high‑quality mirin and soy sauce
Fujiya – authentic Japanese brands
Nesters / Save‑On‑Foods – pantry staples if you’re in a rush

@eatingwithkirby
😎 DAY 3 of 10 – EASY HACKS AND RECIPES 🥚 SOY CURED EGG YOLK 🥚 – this is one of those recipes that look way more difficult than it actually is. You literally only need to put egg yolks into two ingredients: soy sauce and mirin. That’s it! 💪🏻 I show you 3 different ways to enjoy these soy cured egg yolks, and how long you should wait before it’s at the perfect consistency and jamminess (is that a word? 🤔) Follow @eatingwithkirby and click the link in my bio to get this recipe 🌟 #soycuredeggyolk #eggyolk eggporn #easyrecipe #eggrecipe #10daysofeasyhacksandrecipes #japanesefood
♬ original sound – KIRBY | travel + food blogger

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Easy Soy Cured Egg Yolks (3 Ways)

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Indulge in the jammy textures of this easy-to-make soy cured egg yolks recipe!

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Prep Time 8

Servings: 2

Course: Appetizer, Breakfast, Snack

Cuisine: American, Canadian, Japanese

Ingredients Equipment Method Notes

Ingredients

4-6 large egg yolks make sure the eggs are fresh!
1/2 cup soy sauce
3 tbsp mirin

Equipment

1 onigiri mold
1 non-stick pan
1 small glass container with lid

Method

In a glass container (preferably one with a lid), mix the soy sauce and mirin until well combined.
Carefully crack the eggs and separate the yolks from the whites, making sure not to break the yolks. You can use an egg separator or your hands to gently transfer the yolks to a bowl.
Gently place the egg yolks in the soy-mirin mixture, ensuring they are completely submerged. Cover the dish with a paper towel to keep the yolks submerged and leave them in the refrigerator for 4 hours.
First Way (Over Hot Rice) – After 4 hours, remove the egg yolks from the curing mixture. They should be soft, jammy, and lightly salted. Enjoy them by serving over hot rice, sprinkled generously with furikake for added flavor. Drizzle with a touch of sesame oil for an extra kick of umami!
Second Way (Egg Yolk Spread): With your jammy 4 hour soy cured egg yolks, spread this goodness on top of a crispy baguette for a delicious snack idea! Top it with additional furikake for extra flavour.
Third Way (Yaki Onigiri Filling): After 8 hours, the egg yolks will now be firmer and you can use them as a filling for yaki onigiri. Get yourself an onigiri mold to make shaping easy.
Put a little bit of hot rice into the mold, top it with an egg yolk, and fill it up with more hot rice. Use the mold to press down to shape it into an onigiri shape. Grill these little rice balls until golden and crisp on the outside, and brush a bit more of the soy sauce/mirin mixture on top of the rice for extra umami.
Once it has a nice char on the outside, wrap it on the bottom with a small rectangle piece of seaweed (optional) and enjoy the burst of flavours when you bite into the soy-cured egg yolk center!

Notes

Onigiri molds are super inexpensive on Amazon! These are my recommendations:

Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!

And there you have it, three heavenly ways to enjoy soy cured egg yolks. I hope you’re inspired to try this recipe for yourself and don’t forget to comment on my IG reel or in this blog post telling me what you thought of this recipe!

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