Egg Yolk Misozuke

64°C (147.2° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

  • 4 Eggs - Room Temperature
  • 1/2 Cup White Miso
  • 2 tsp Sake
  • 4 Teabags or Cheesecloth
  • Cling Wrap

Comments

Chef In Shorts
Ok... So, this is a fermentation recipe. Could you pls add one more step to the directions so that we understand exactly what to put on the plate? A friend interpreted your directions as scoop out the eggs from the miso paste and put it on warm rice still coated in miso paste!
almost 3 years ago
Nomiku
Thanks Chef in Shorts! We're working on making it more clear now!
almost 3 years ago
Nomiku
Hi again, Chef in Shorts! We've updated the recipe. Misozuke essentially means "miso pickled/preserved", so no fermentation takes place--think of it more as curing or seasoning the yolks. You're right that we were missing a step, oops! We've added one to clarify--thanks for pointing that out! Basically, your friend didn't do anything wrong; if there's a little of the miso mixture clinging to the yolks it's totally fine, but the idea is that the miso has imparted flavor to the yolk, so it's no longer needed. Hope you enjoyed the result, even if the directions were hazy!
almost 3 years ago

Directions

  1. Set Nomiku water bath to 64ºC (147.2ºF).
  2. Submerge eggs in water bath and sous vide for 1 hour. Remove eggs from water bath and crack into a bowl. Spoon out the yolk and clean off all the whites.
  3. Place the yolk into a tea bag or wrap gently in cheese cloth, set aside. In a small bowl, mix white miso and sake until uniform. In a separate container, spread half of the miso mixture on the bottom and place the yolks on it.
  4. Gently spread the rest of the miso on top of the yolks. Place a piece of a cling wrap on top of the miso so air doesn’t get in. Put the lid on the container and refrigerate for 1-2 days.
  5. When you're ready to eat your misozuke, gently remove the yolks from the miso mixture and brush away excess (or rinse under cool running water). Place the yolks on top of warm rice, with pickles and cold beer on the side!

Comments

Chef In Shorts
Ok... So, this is a fermentation recipe. Could you pls add one more step to the directions so that we understand exactly what to put on the plate? A friend interpreted your directions as scoop out the eggs from the miso paste and put it on warm rice still coated in miso paste!
almost 3 years ago
Nomiku
Thanks Chef in Shorts! We're working on making it more clear now!
almost 3 years ago
Nomiku
Hi again, Chef in Shorts! We've updated the recipe. Misozuke essentially means "miso pickled/preserved", so no fermentation takes place--think of it more as curing or seasoning the yolks. You're right that we were missing a step, oops! We've added one to clarify--thanks for pointing that out! Basically, your friend didn't do anything wrong; if there's a little of the miso mixture clinging to the yolks it's totally fine, but the idea is that the miso has imparted flavor to the yolk, so it's no longer needed. Hope you enjoyed the result, even if the directions were hazy!
almost 3 years ago