BEETROOT SOY CURED EGG YOLK

I gave soy egg yolks a spring makeover. I truly loved beetroot pickled eggs so thought why not try and do the same with some soy and egg yolks. They are creamy, umami and have a slight earthy flavour which comes from the beetroot.  They also gives the yolks an intense pink/ red colour which looks really impressive on top of rice or spread over some toast.

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BEETROOT SOY CURED EGG YOLK

MAKES :6  /PREP TIME:15 MINS /MADE IN 6 HR - 3 DAYS /DIFFICULTY /EASY /  VEGGIE

INGREDIENTS

• 250ml soy sauce

• 100ml sake or mirin

• 6 egg yolks

• 1 raw beetroot, grated

METHOD

1. Place the beetroot, soy sauce and sake in a medium sized tupperware box and mix it all together. 

2. Carefully decant the egg yolks in the mixture and cover. Place in the fridge for at least 6 hours or until 2-3 days. The yolks with become darker and firmer as the days go on. I personally prefer to eat them within 24 - 48 hrs.