Kimi no shoyuzuke
Soy marinated egg yolk
Separate the yolk from the white. And bath in 2 teaspoons soy, 2 teaspoons water, a little sugar and vinegar, making sure to cover every part of the egg. Essentially the egg coagulates the longer you leave it, I like to leave it 4-5 hours so the inside is still quite runny. Obviously the longer you leave it the saltier it will taste.
You can use this on anything. For example on top of ramen, on some coconut rice or freshly shredded daikon. Some examples here and here.














