In a medium pot, combine soy sauce, mirin, water, dried kelp, and sugar. Bring to a boil, then simmer for 2 minutes until sugar dissolves. Cool completely.

Carefully crack the eggs and separate the yolks from the whites. Place yolks in a glass container in a single layer.

Strain the cooled brine through a fine mesh sieve and pour over the yolks, ensuring they are fully submerged.

Cover with plastic wrap or a lid and refrigerate for 12 to 48 hours, flipping every 12 hours.

Once cured, gently rinse yolks under cold water. Serve atop warm rice, drizzled with sesame oil, garnished with scallions and crushed nori.