Soy-Sauce Eggs with Sushi Rice | Everyday Dorie

There are so many ways to cook eggs. Here is another method — unconventional, to say the least. The soy-sauce eggs with sushi rice recipe comes from Everyday Dorie. In essence, egg yolks are cured with soy sauce in a cold ferment overnight. After a few hours, the yolks congeal into a semi-solid state. The texture of the egg changes and the umami flavor of soy becomes front and center. I like the flavor, but I don’t love the texture.

We have a trusty way to cook rice in our kitchen; there is no other methods that produce the result consistently. Specifically, we use a Zojirushi induction AI-assist rice cooker which transforms every grain of rice into tender pearly goodness. Like magic, it turns out perfectly-cooked rice of all sorts every time. Be it white rice, jasmine rice, brown rice or sushi rice.

I’ll be at a loss without one of these fancy gadgets. I know, I know…  How do we become so dependent and obsessed with our tech toys? To be sure, I’ve tried to cook rice in a pot over the years and I’m no match to the machine. I surrender! On the other hand, I’m not alone. Have you seen a sushi chef without a rice cooker behind the sushi bar?

I serve the soy-sauce eggs over a bed of perfectly-cooked sushi rice with a generous sprinkle of homemade furikake, a Japanese condiment of nori (seaweeds), salt, coriander and sesame seeds. The dish has multiple layers of umami-filled flavor, but in a subtle kind of way. It takes me back to the cozy restaurants in the narrow alleys in Japan where I had the most enjoyable meals.

Note: The soy-sauce curing method can also be used to preserve egg yolks. Here is another way to use up leftover egg yolks. Pour 20 ml of soy sauce and mirin (optional) for each egg yolk into a small bowl. Then cover and refrigerate for at least 5 hours. Best to serve the soy-sauce eggs on rice.

Baking with Dorie