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Method
Raw Egg with Mu Soy Sauce:
Step 1 of 4
Crack eggs over a bowl.
Step 2 of 4
Separate the yolk from white using your hands by allowing the egg whites to go through your fingers and drop into the bowl.
Step 3 of 4
Drizzle soy sauce on rice.
Step 4 of 4
Place egg yolk and serve.Soy-cured Egg Yolk:
Step 1 of 4
Combine soy sauce, mirin and kombu in a container.
Step 2 of 4
Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
Step 3 of 4
Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.
Step 4 of 4
Sprinkle furikake or any other garnishing you desire.
Two different ways to enjoy the delicious raw egg packed with nutrients
Ingredients:
Raw Egg with Mu Soy Sauce:
1) 1 raw @kenkoriegg egg yolk only
2) Japanese rice, as needed
3) Mu Artisan First Draw Soy Sauce
Soy-Cured Egg Yolk:
1) 1 cup Japanese Soy sauce
2) ¼ cup Mirin (sweetened Japanese rice wine)
3) 1 strip Kombu, roughly finger-length
4) 6 fresh @kenkoriegg egg yolks
