Japanese Soy-Cured Umami Egg Yolks

Ingredients

• 150 ml of Soy Sauce
• 50 ml of Mirin
• 2 cloves of Garlic
• Scallions
• half an Onion

Instructions

• Add all ingredients to a pot and bring it to a boil, let it simmer for 5 minutes and let it cool to room temperature
• Put your egg yolks and refrigerate for a minimum of 6 hours