Cured egg yolks transform from liquid to firm, grateable garnishes through salt and sugar osmosis. The curing mixture (equal parts salt and sugar with flavorings like togarashi and maple) draws moisture from the yolks over twenty-four hours, concentrating proteins and fats into a dense, umami-rich product. Make indentations in the curing mixture to cradle each yolk, preventing them from touching and ensuring even curing. After twenty-four hours, rinse thoroughly under cold water—residual curing mixture makes them inedibly salty. Properly cured yolks should be firm enough to grate but retain a slightly jammy center, not dried out completely. The texture resembles aged Parmesan, making them ideal for grating over pasta, salads, or as Shuai did, over toast. The togarashi and maple additions create complex flavor beyond plain salt-cured versions. This technique extends egg yolk shelf life to about one week refrigerated and adds restaurant-level sophistication to simple dishes. The key is patience—rushing the cure produces inconsistent texture. Once mastered, cured yolks become a versatile umami bomb in your culinary arsenal.