Shoyuzuke egg yolks

Ingredients

• 4 to 8 large eggs - (make sure they are very fresh; preferably, no more than a day old)

For the pickling solution:

• .5 cup Japanese soy sauce
• .25 cup rice vinegar
• 2 tablespoons sugar (substitute/ or skip)
• bowl riced cauliflower

Instructions

1. Choose a covered container that can hold all the egg yolks in a single layer.
2. Crack the eggs and separate the yolks from the whites (you can freeze the egg white for future use).
3. Carefully drop the egg yolks into the container. Make sure they do not touch one another.
4. Mix all the ingredients for the pickling solution until the sugar is dissolved.
5. Pour the soy sauce mixture over the egg yolks. Tilt the container gently to make sure that the liquid seeps under the egg yolks.
6. Cover the container and let the egg yolks marinate overnight in the fridge.
7. To serve, place rice in bowls. Top with shoyuzuke egg yolks. Sprinkle with furikake.