CURRY BRINE SHOYU EGGS

SERVINGS: 4

COOK TIME: 15 minutes

PREP TIME: 48 hours

This recipe highlights a great use of your leftover Curry Kelp Pickle brine! These eggs are delicious and super versatile -- offering a sweet, gingery, umami flavor from a combination of the kelp pickle brine and soy sauce mixture.

They are perfect as a stand alone snack, on a piece of toast, salad, or served with your favorite ramen or rice dish.  

 

Featured Barnacle Products: Curry Kelp Pickles, Furikake Kelp Seasoning.

INGREDIENTS

4 eggs

½ c. soy sauce

½ c. Curry Kelp Pickle brine

2 Tbsp. mirin (or substitute with equal parts rice wine and and honey or agave)

Garnish:

Barnacle Furikake Kelp Seasoning

PREPARATIONS

  1. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking for 7 minutes.
  2. Fill a bowl with ice water.
  3. Immediately remove eggs from steamer and place in the bowl with ice water.
  4. While steaming: mix together the soy sauce, Curry Kelp Pickle brine, and mirin in a large jar.
  5. Peel cooled eggs and place in jar with the marinade for up to 48 hours, making sure they are submerged.
  6. Remove eggs from marinade when ready to serve. Slice each egg in half lengthwise and sprinkle with Furikake Kelp Seasoning.