Jammy soy-cured egg yolk, served over umami rice with a dash of seaweed furikake and crispy chilli oil, all day long, please and thank you. This cured egg yolk with furikake and umami rice so easy to make and only a few ingredients.
- 1/2 cup soy sauce or tamari
- 1/4 cup white dashi concentrate
- 1 tbsp sesame oil plus extra topping
- 4 tsp toasted sesame seeds
Instructions
- Place egg yolks and soy in a bowl, cover and place in the fridge for between 6-24 hours (depending on desired curedness), 24 hours is recommended
- Place rice 1.5 cups of water, and 2 tbsp of dashi liquid in a pot and cook rice to packet instructions
- When ready to serve, portion out some rice, sprinkle over some furikake, fried chilli garlic oil, spring onions and top with one egg yolk, and a few drops of sesame oil and sesame seeds.
