How to Prepare miso marinated egg yolk (kimi no misozuke) ?
Today, we present to you a delicious egg-based recipe: kimi no misozuke, or miso-marinated egg yolk. Its preparation is very simple. It involves marinating an egg yolk in miso.
Ingredients for 6 miso-marinated egg yolks (kimi no misozuke):
- 6 to 8 fresh eggs
- 1 miso marinade
Steps to prepare miso-marinated egg yolks (kimi no misozuke):
- Spread a 1 cm-thick layer of special miso marinade at the bottom of a dish, creating small wells to hold the egg yolks.
- Carefully place the egg yolks in the wells, cover them with a layer of gauze, and then completely cover them with the remaining miso marinade, ensuring even distribution on all sides.
- Smooth the surface with a spatula for uniform coverage.
- Cover the dish with plastic wrap and refrigerate for at least 72 hours.
- After the marinating time, drain the excess liquid released by the yolks.
- Gently remove the gauze, scraping off any excess miso that can be reused. Store the leftover miso in the refrigerator, covered, for up to 15 days.
- Wrap each yolk in plastic wrap and shape it into a small ball.
- Finish shaping the ball in the palm of your hand, preferably wearing gloves.
The result is incredible-like a gem, it adds color and rich umami flavor to your dish! Once marinated, the raw egg smell disappears, leaving a smooth umami taste.
Depending on the type of miso used, the color of the yolk may change. Here, we used a special miso marinade.
How to enjoy miso-marinated egg yolk (kimi no misozuke) ?
Kimi no misozuke is delicious when paired with sake or shochu. You can also place it on a bowl of rice garnished with a shiso flower, enjoy it in a fresh salad, as an appetizer, in a bento, or even as a fun trompe-l'œil candy.
The miso used for marinating can be reused for a second marinade or as a base for miso soup.
