【Kurakon Salted Konbu Cured Egg Yolk. Simple and Delicious】

British Lion Egg + Kurakon salted konbu + one night = salted konbu cured egg yolk rice. Thick, bouncy, full of texture. Not overly salty, just clean, natural umami.
Rich, silky yolk with savoury-sweet konbu that keeps you coming back for more. Perfect over hot rice, tossed through noodles, or spooned over pasta. The ultimate lazy-day comfort food. Got good-quality eggs suitable for raw consumption? You really should try this super satisfying dish.

Easy to make:

• Line the bottom of a container with salted konbu
• Place the yolk on top and fully cover with konbu
• Chill in the fridge for 8–12 hours
• Serve on hot rice and enjoy

Tip: The longer it cures, the firmer and more intense the flavour. Adjust to taste, and use the leftover konbu with rice too!

Ingredients: Kelp, Soy Sauce (Wheat), Salt, Soy Sauce Seasoning, Seasoning, Sweetener E420, Thickener E400
For allergens, please see ingredients in bold and underlined.

Product of Japan