We're making three types of cured egg yolks, and showing you three different way to serve them! If you're anything like us, the science behind curing will amaze you! And it's all due to osmosis and removing water from the yolk itself!!
Mix all the ingredients together, making sure everything is evenly dispersed. half the mixture, and place the egg yolks on a bed of the curing mixture. Follow this with the half left over to cover the yolks, and place then in the fridge.
The curing time for this should be 2-3 days, to make sure all the water has been drawn out, and that the yolks are solid. Once this happens, remove from the curing mixture, and rinse in water. Pat dry and use like any hard grating cheese!!
Simply mic together the soy sauce and mirin, and place the egg yolks into the brining liquid. Place a paper towel so that it is touching the brine, to make sure the yolks are constantly covered in our curing brine.
For a jammy yolk, 3 hours is perfect! If you wait till hour 6, the yolks will become slightly firmer, still with a jammy middle. Perfect for any donburi bowl!
First make the hot honey! In a small saucepan, toast the chilli flakes for a couple minutes, before adding the honey, and harissa paste. Cook until bubbling and allow to simmer for another couple of minutes to fully infuse.
Cool completely, and pour into a container. Add the egg yolks, and close the container with a lid, and leave these in the fridge for 6-8 hours.
Serve with the hot honey cure, and enjoy!
