SIDE TRIP: Japanese Marinated Egg Yolk

This umami bomb is the perfect topper for avocado toast, rice, salads, or even scrambled eggs!

Japanese Marinated Egg Yolk

4 eggs

1/4 cup dashi

2 tablespoons soy sauce or tamari

1 tablespoon mirin or Chinese rice wine

1. Mix together cup dashi, soy sauce or tamari, and mirin or Chinese rice wine in a small container with a lid.

2. Separate eggs. Gently place yolks in soy mixture, cover, and place into fridge for 1-3 days. The longer the pickling, the darker and more solidified the yolk becomes.

Served here with gochujang, avocado, and furikake.