Has Anyone Been Bold Enough to Try the NY Times' Soy Sauce Pickled Eggs?
It's such an easy recipe; i could have it made before I finish typing this query! But I am CHICKEN! The thought of the texture- well, it's what keeps me from trying it. I love Japanese food( even the slimy mountain yam) and the author promises a very rich transformative egg yolk experience like nothing else, but the thought makes me squirm. I love my eggs over medium but I am not on the bus that loves a runny egg on everything!
Have you tried the recipe? I have to say- Sam Sifton's stick-to-it-ness has REAlly impressed me with this one!!
http://cooking.nytimes...
Recommended by Food52
18 Comments
Well, darned if I didn't find a recipe for soy sauce mirin eggs in an OLD cookbook,
Appetizers in a Japanese Mood by Yukiko Haydock; pg. 126, Stuffed Shiitakes.
Because you and susan enjoy those eggs so much, I thought you might want this recipe, so I thought I'd save you the trouble and put it here.
Coats the inside of 8 lg. raw shiitake caps w/ 1 T. sake. let sit 10 minutes.
In 2 T. hot oil, put caps, top up, in single layer and fry 1 minute.
Fill 4 caps w/ 1 T.@ salmon roe. In other 4 caps, spread egg yolk mixture (3 yolks pickled 2-3 days in 12 T soy sauce+ 2 T mirin ; removed from liquid and stirred into paste)Return caps to hot pan, filled side up, and cook 2 minutes. Serve warm.
I actually think I 'might could' handle those yolks when done this way! I hope you'll try and enjoy it!
http://www.nytimes.com/2012/02/29/dining/searching-for-the-real-mirin.html?_r=0
have you tried this Takara mirin?
https://www.takarasake.com/mirin.php
This:http://www.amazon.com/gp/product/B000QSTJTE?keywords=mirin&qid=1450233774&ref_=sr_ph&sr=1
This: http://www.amazon.com/dp/B0052OOUE6/ref=sr_ph?ie=UTF8&qid=1450233823&sr=1&keywords=Tamari
And..if you're really feeling flush, this stuff is amazing: http://www.amazon.com/gp/product/B00L9X4U1C?psc=1&redirect=true&ref_=oh_aui_search_detailpage