Unagi and Salted-Egg Fritters

I grew up eating salted eggs. My mother would make them by submerging large white eggs, whole and raw, in a simple heavy brine made from 2 cups of salt dissolved in a gallon of water. She’d leave them to sit in that bath, on the counter, by the windowsill, for one month. Then we would eat them. We’d crack them over once-steamed ground pork that had been seasoned with ginger and dried shiitake mushrooms, and then let the whole delicious mess steam again quickly. We’d also hard-boil them; the