Miso gold yolks

ran-ou no misozuke (卵黄 の味噌漬).
They are egg yolks, pickled in miso. It’s a popular delicacy to enjoy as a salty snack with sake, or on your hot rice.

I have used eggs from the butcher’s… Well, they sell the eggs found inside the hens, that have no shell yet. They are excellent. Whenever my grandma would kill a hen, I was volunteering for the job (everything but the fatal stroke) and in exchange, the eggs were my lunch. In some places in Italy, they use them to make premium pasta. These are covered with a skin, which makes them easier to smear with miso, they don’t break. Also, I don’t need the whites.
The recipe can be done with standard yolks. For instance, see Shizuoka Gourmet’s technique for tamago misozuke.

1 cup of miso, 1 tbs of mirin, 1 tbs of sake. I just place the eggs with miso all over, cover and keep in the fridge. You can use any color of miso.

After 24 hours, the small ones are done. The big ones will mature in a few more days. I can eat them progressively.

You can take out the outer skin. The yolk is solid. Serve only one per person. I have more because they are minis. It’s delicious. Try it some day.

Not a cheese, bien fait

A great tartine ! Is it cheese ? No, no. I have never found the cheese made in Japan great, it’s abominable, bad, neutral like a block of plastic, not too bad, but they don’t have the talent. This is something else :

misozuke tofu (tofu marinated in miso).

And this one is GREAT !!!!!

I didn’t make it. It’s a present, from the North of Japan.
The package indicates the tofu was marinated 6 months in miso. If you don’t know miso read this.

I want to make mine… but 6 months !!!

It’s wrapped in a paper-cloth, that was a *cheese* cloth traditionally.

This is a photo of fresh tofu. So you can appreciate the change of texture :

That’s how it became, really cream, melty. Unlike Chinese stinky tofu, it doesn’t stink, the smell is very light.
How to describe the taste ? It’s salty. It’s strong. It’s complex. It’s deep. It’s de-li-cious !

French style, with bread and red wine :

Garden lunch : bento chirashi

The rose sushi goes to the park for lunch….

making the chirashi

Steamed : Okra, leek whites and a shiitake.

Raw sliced Japanse turnip.

Grilled : miso sawara mackerel , with kinome.
seikyozuke sawara

Ready to go under the Sun.

Sawara no seikyozuke – Kyoto marinade

Miso marinated and grilled fish.

It is sawara. You don’t know ? Well, “Scomberomorus niphonius”. OK in English : “Japanese Spanish mackerel”. It even has a French name you never heard before and will never hear again : “thazard oriental”.
Let’s say sawara, or sawara mackerel.

The seikyo miso, AKA Kyoto miso is smooth white miso. It is made mostly of rice. For the marinade, it’s mixed with rice vinegar, mirin and a little sugar.

After half an hour, grill it “gently”. Not too hot as miso burns easily.

Served hot or cooled (in bento lunchbox). I grilled eringi mushrooms too.

Stir-fried zucchini and sweet pepper (with a hint of garlic).

A miso soup with okra and natto. The broth is simmered feet of dry shiitake mushroom (I keep them for that). I used the rest of marinade miso.

The meal :
Cal 619.5 F23.1g C72.0g P41.7g

Torimomoniku no misozuke yaki… (via Gourmande in Osaka)

Last year…

Torimomoniku no misozuke yaki... Short title, you can surely repeat at first try. Oh, I'm not ever sure of the transcription, I will always have doubts about the s~tsu~z variation in Japanese, and I'm too lazy to check… Behind the long barbaric appelation, that's "miso chicken", well chiken leg, marinated in miso (plus lots of sake and a dash of soy sauce) and roast. Adapted from a book of Suzuki Tokiko (a Japanese granny teaching old style cooking). I took a chicken breast. M … Read More

via Gourmande in Osaka