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Soy sauce-cured yolks with bamboo rice, furikake, scallions. Bamboo rice is infused with bamboo extract, which gives the rice a pretty green color and a pleasantly grassy and nutty flavor. Just fyi, the color fades away a little when cooked.
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Soy-cured yolks: In a small bowl, mix together a cup of soy sauce, a bit of sugar, ¼ cup mirin, and a small strip of kombu for extra flavoring. Carefully add in about 6 egg yolks, making sure they’re submerged in the brine. Cover and refrigerate for a day for runny yolks, and up to 3 days, which will result in harder yolks. Take out of brine and eat with hot rice or noodles. Inspired by @nytfood’s recipe.
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