Barley Miso-Cured Egg Yolks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 1 kg (2 lb4 oz) barley miso (mugi miso)
  • 200


Mix the miso, sake, sugar and soy together in a bowl until the sugar has dissolved. Spread half the mixture into the bottom of a container. Carefully place the egg yolks, 1 cm (½ in) apart, on top of the m