Bonito and Black Pepper–Cured Egg Yolks
Why This Recipe Works
by Tim Chin
The process of turning bland raw egg yolks into savory, grate-able cured yolks couldn’t be simpler: Separate yolks, pack in salt and seasonings, wait, rinse, dry in the oven, and use. Adding savory bonito flakes and plenty of spicy black pepper to our classic Salt-Cured Egg Yolks recipe elevates these cured yolks to luxurious levels. Bonito flakes, one of the two primary ingredients in Japanese dashi broth, pack these yolks with supersavory glutamic acid, boosting them pretty high up on the umami scale. Just as with an aged hard cheese, grating these yolks on top of soups, salads, pastas, and meats quickly adds seasoning and umami.
Photography by Steve Klise
Food Styling by Kendra McKnight