This cured egg yolk recipe is such a simple yet satisfying light meal that ticks all the umami flavour boxes. The egg yolk is pickled in the soy sauce which becomes a deep amber orange colour and a thick silky sauce texture that is so, well, I can’t really put into words how nice the texture is. Served on a bed of brown rice flavoured with dashi and sesame oil, topped with a delicious nori furikake (a Japanese seasoning), chilli oil and a garnish of spring onions.

A note on curing times: I recommend 24 hrs, but you can cure as little as 4 hours, the texture will just a bit more runny, and less jammy.

Little plates that give big flavour are what I'm all about. For more little plate inspo that will keep you wanting more, check out my Braised fennel with whipped feta, Kingfish mezcal ceviche tostadas and Roasted tomatoes, garlic & whipped feta.