Appetizer
The white unfiltered Saikyo Zuke miso is used a lot in Japanese cooking. It is appreciated by Kantoya customers for its lightness and gentle sweet flavour ( thanks to the saccharification of the koji during the process. The koji breaks down the albumin in the soya and develops the umami or fifthe taste).
Perfectly suited
This miso is perfect for marinating white meat, red meat, vegetables, fruit, fish.
1 little recipe:
Egg yolk matured in miso
12 raw, whole egg yolks
500 gr white unfiltered miso
50 gr country miso
7.5 cl mirin
3 20 cm x 15 cm strips of gauze
Mix together the unfiltered miso, the country miso and the mirin to make a smooth paste.
Take a small 25 cm x 20 cm rectangular dish
Cover the bottom with a 3 cm layer of the mixture then cover with a strip of gauze and make 3 furrows widthwise. Fill each furrow with 4 egg yolks one next to the other. Cover the eggs with a strip of gauze. Then, very carefully so as not to break the egg yolks, cover this strip with the rest of the paste. Cover with the last strip of gauze and then cling film and leave it in the refrigerator for 4 days.
After four days remove very carefully each of the layers that you will put in a small dish. Take out each "preserved" egg yolk ( it will be orange even reddish orange in colour). Place each yolk on a piece of film that you will fold to make a sort of ball. Leave in the cool for 24 h. The paste can be re-used 4 times.
You can eat the eggs as they are or with a slightly acid mayonnaise, capers and raisins in a purée. Your guests will be surprised because they will not realise it an egg ! You can do the same thing with meat and oily fish ( which you grill afterwards! ).
