Japanese Barbecue Mushroom Stir Fry with Soy Cured Egg Yolks

The Soy Cured Egg Yolks:

1. Separate egg yolks and set aside.
2. Mix soy sauce with sugar, stir until the sugar is dissolved.
3. Add the egg yolks into the soy sauce mixture and store them in a fridge.
4. The egg yolks can be ready in 3 hours. The longer they are kept in the fridge, the jammier they get. Make sure to flip them halfway through the process so both sides soak in the marinade evenly.
5. For a very jammy texture, leave them in the fridge for 48 hours, flipping the egg yolks once after 24 hours.

The Mushrooms:

1. Stir-fry your favorite mushrooms in a pan.
2. Add garlic and Japanese barbecue sauce to the mushrooms.
3. Cook them until the mushrooms are tender and cooked through.

To Assemble:

1. Top hot jasmine rice with the stir-fried mushrooms.
2. Add the soy cured egg yolks on top of the mushrooms and rice.
3. Garnish with Korean chili powder and sesame seeds.
4. You can also enjoy them with seaweed wraps.