soy-cured eggs and rice (tamago kake gohan / tamago no shoyu-zuke)

Today, I am sharing one of the breakfasts I eat regularly. It’s one of the fastest and most satisfying breakfasts I know. Pure comfort.

ingredients

fresh or leftover rice
raw egg yolk, or soy-cured egg (see below for recipe)
splash of soy sauce
seaweed flakes, or roasted seaweed (optional)
splash of leftover miso soup (optional)
sesame seeds or Japanese rice seasoning blend (optional)

process

Heat rice. Add rice to bowl. Add the rest of the ingredients on top of the rice and mix til fluffy. Eat.

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soy-cured egg

Soft-boil eggs. Peel. Sit them in a water/soy sauce/sugar for some number of hours. If you want them sooner, heat the marinade before curing eggs. These look beautiful when finished, like a tea egg or other pickled egg.

from rasa malaysia

soy-cured egg yolks

Rest egg yolks in soy sauce/tamari, mirin/sake, and a pinch of sugar for some number of hours. (8? 12? Does it matter? Just depends how strong of a tamari flavor you want.)

from wild greens and sardines

ham dan / salt-cured egg yolks for grating (!)

Rest whole eggs in a blend of salt and sugar. You can add dried onion or garlic for flavor. Ensure yolks are completely covered in the mixture. Chill in fridge for four days, turning often. Brush off excess seasoning and gently dunk into water. Finish curing on your oven’s lowest setting for an hour or two, or in a dehydrator. This method of preserving egg yolks allows them to be kept unrefrigerated for up to a month.

from bon appetit; more info at taste cooking

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tagged “rotation” because I eat this absolutely all the time. Haven’t tried the salt-cured yolks, but the tamari-cured yolks and tamari-cured whole eggs are delicious. A nice way to mix up your savory breakfast routine!

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