06 Miso-Marinated Egg Yolks


Preparation info

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Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

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Mix 80 g ( oz) white miso with 1 tablespoon mirin. Spread half of the miso mixture in a container and make two dents with the back of a rolling pin. Lay a muslin cloth over the miso and put 2 egg yolks in the dents. Lay another piece of muslin on top. Cover the yolks with the remaining miso.

Cover the container and keep in the fridge for 4 days. The yolks should be firm with a jelly-like texture and a vibrant orange colour.