How do you prepare a kimi no misozuke miso-marinated egg yolk?
Today we present a delicious egg-based recipe: miso-marinated egg yolk. Its preparation is very simple. It is literally an egg yolk marinated in miso.
Ingredients for 6 kimi no misozuke miso marinade eggs:
- 6/8 fresh eggs
- 1 miso marinade
Steps for preparing the miso marinade egg yolks kimi no misozuke:
1. Spread a layer of special marinade miso approximately 1 cm thick on the bottom of a tray and hollow out an indent in the middle to nestle the egg yolks.
2. Gently place the egg yolks and cover them with a strip of gauze, then cover them completely with the remaining special marinade miso. Do not forget the sides for an even distribution.
3. Smooth the surface with a spatula to ensure an even coverage.
4. Cover everything in contact with cling film and place in the refrigerator for at least 72 hours.
5. Once the marinating time has elapsed, drain the dish of the exudate (the liquid released by the egg yolks).
6. Carefully remove the gauze, making sure to scrape off any recoverable special marinade miso. This can be stored in the refrigerator, covered with cling film in contact with the surface, for reuse over the following days.
For the chirashi salad recipe with miso eggs:
7. Place each yolk in cling film and wrap it up, shaping it into a ball.
8. Finish shaping the ball in the hollow of your hand (ideally covered with a glove).
The result is incredible — like a jewel, it will add colour and flavour to your dish! Once marinated, the raw egg smell disappears, giving way to the gentle umami flavour.
Depending on the miso chosen, the colour of your egg changes. Here, we used a white miso specially made for marinating.
How do you eat a kimi no misozuke miso marinade egg?
Kimi no misozuke is delicious enjoyed with saké or shochu. You can also add it to a bowl of rice adorned with a shiso flower, or enjoy it in a fresh salad. It is also used as a starter, in a bento or as a trompe-l'œil in a sweet wrapper.
You can reuse the miso for a second round of marinating or use it in a miso soup.
