Marinated Egg Yolks in Miso (Miso-zuke)
Deep Umami Delight: Crafting ‘Marinated Egg Yolks in Miso’ (Miso-zuke)
Miso-zuke is a traditional Japanese preservation technique where ingredients are pickled in a mixture of miso paste, sweeteners like sugar, mirin (rice wine), and spices. This particular recipe elevates fresh egg yolks to a new level of richness and complex flavor, transforming them into a delicacy reminiscent of savory caramel. The texture becomes wonderfully soft and the umami deepens, making it a perfect accompaniment to rice, or a sophisticated topping for salads and sandwiches. Discover the exquisite taste of ‘Marinated Egg Yolks in Miso’ that you can easily recreate at home. This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Main Ingredients- 3 fresh egg yolks
- 1 sheet of cheesecloth or fine-mesh cotton cloth
Marinade- 5 Tbsp miso paste (Aka miso or Shiro miso)
- 2 Tbsp mirin (sweet rice wine)
- 5 Tbsp miso paste (Aka miso or Shiro miso)
- 2 Tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
Gently rinse the eggs under cool water to remove any surface debris. Pat them thoroughly dry with paper towels. This prepares them for separation.
Step 2
Carefully crack each egg and separate the yolks from the whites, ensuring the yolks remain intact. Place the separated yolks into a small, clean dish.
Step 3
Prepare the miso paste that will form the base of your marinade. You can adjust the amount slightly depending on the saltiness of your chosen miso.
Step 4
In a bowl, combine the 5 tablespoons of miso paste with 2 tablespoons of mirin. Stir well until the mixture is smooth and lump-free. The mirin helps to mellow the saltiness of the miso and adds a subtle sweetness and depth of flavor.
Step 5
Select a container for pickling the egg yolks. An airtight glass or plastic container is ideal for this purpose.
Step 6
Spread the prepared miso mixture evenly across the bottom of the container. Use a spoon or spatula to create a smooth, level surface. Ensure there’s enough miso to fully encase the yolks.
Step 7
Gently lay the cheesecloth or cotton cloth over the miso spread. This acts as a protective layer, preventing the yolks from direct contact with the miso and making them easier to remove later.
Step 8
Carefully create small indentations in the cheesecloth where each egg yolk will rest. Ensure there’s adequate spacing between the intended spots for the yolks.
Step 9
Delicately place each egg yolk into the prepared indentations on the cheesecloth. Handle them with care to avoid breaking.
Step 10
Cover the container tightly with its lid. Refrigerate for about 24 hours (overnight) to allow the yolks to cure. They will firm up and absorb the rich umami flavors. For an even deeper flavor, you can leave them for up to 48 hours.
