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Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
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Japanese Cuisine: Tamago Miso Tsuke:Miso-pickled Egg Yolk

Miso-pickled Egg Yolk

Charles at Five Euro Food has just reminded me of an old post of my Miso-pickled Egg Yolk when he wrote about his 5-hour egg!

Eggs are the one single ingredient used all over the World (except for the glacial caps maybe!), and people have come up with infinite ways of preserving them.
Tamago Miso Tsuke/卵黄味噌漬け is a popular way in Japan to preserve egg yolk in miso.
This very simple recipe could become useful for a tasty decoration!

INGREDIENTS:

-Raw eggs: 2
-Japanese sake: half a tablespoon
-Miso: 50 g
-Sugar: half a tablespoon

RECIPE

-Mix miso, Japanese sake and sugar well.

Cups for eggs yolks
Separate in 2 cups

-Line two cups (narrow bottom and wide top) with gauze cloth (first clean it in cold clean water and press out all water). Pour half of the miso mix on each.

Wash egg
Wash the egg

-Wash the egg and wipe it clean of water. Use it to fashion a “bed” inside the miso.

Egg yolk separation
Separate the egg parts

-Break the egg and separate yolk from white. Drop the egg yolk (only!) inside the miso bed. Cover with cellophane paper and leave inside the refrigeartor for 2 days.

Clean egg
Here your are

-After the first two days take the cup out and turn the egg yolk over delicately with a spoon. Leave in the fridge for three~four more days.
It should be ready by then!
It can be safely preserved inside a tightly closed tupperware inside the fridge for up to ten days!

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

 
 
 
 

5 Comments

  1. Caleb

    Beautiful photo also*

    1. dragonlife

      Cheers, my friend!

  2. Caleb

    What are ways to use tamago no misozuke?
    just eat plain?

    1. dragonlife

      Just plain or on top of a salad!

    2. Kyoshi

      It’s eaten as a side dish with rice.

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