Kimi no Misozuke: Simple & Tasty Miso-Pickled Egg Yolk
The other day, I found an interesting article online on Misozuke or miso-pickling, which uses egg yolk as the main ingredient, though I associate it with fish or vegetables.
The miso-pickled egg yolk called Kimi no Misozuke (黄身の味噌漬け) often appears in old recipe books, but today, we rarely eat it in everyday life.
Miso-Pickled Egg Yolk Kimi no Misozuke
Based on those sources, you can easily make Kimi (黄身: meaning egg yolk) no Misozuke with a hen’s egg and miso paste, and I prepared these.
Although the miso I prepared is koji miso, which I happened to have on hand, you could have a better result with a blended one.
Now, let’s look at how I made the pickle while referring to the articles above. The process is actually pretty simple like this.
|1||First, make a bed of miso with a depth of 1-2 cm in a food container.|
|2||Then, place a gauze cloth (or kitchen paper) on the miso.|
|3||After making a dent and putting the egg yolk in it, cling-wrap the container and refrigerate it for 2-4 days.|
|4||And this is the resulting miso-pickled egg yolk, which should be eaten within 3-4 days.|
Taste/How to Enjoy
The Kimi no Misozuke egg yolk goes perfectly on a warm bowl of white rice or with sake as an Otsumami.
Well-dehydrated on the miso and soaking up its flavor, the cured egg yolk had the perfect moisture level and was tastier than expected.