Miso Tamago Tsuke (Miso Pickled Egg Yolk)

Egg is an ingredient that is very versatile in terms of the many different methods of cooking that can applied. Eggs are often used as a base for many products in the food industry, therefore making Eggs one of the must haves in every kitchen. Eggs can also be eaten at any time of the day... WHICH IS GREAT!!

Being chinese, I adore preserved eggs, the 'HAM DAN' (salted egg) and 'PEI DAN'(century egg). On friday I was introduced to Miso Tamago Tsuke (Miso pickled egg yolk) that was to be paired with hamachi. In this recipe, we used slow cooked eggs. 

1) Combine white miso + sake + mirin.

2) Spread a thick layer of the miso on the base of a bowl or tray, cover the miso with a cloth. (preferably with 1mm sized holes to allow the flavor to seep through without getting the paste stuck to the yolk)

3) Remove the egg whites off the slow cooked eggs leaving the yolk and GENTLY arrange the yolk on top of the cloth.

4) Cover the yolks with another cloth, then spread another layer of miso on top of the cloth to sandwich the yolks in between the miso paste. (Do not lift the cloth up to peek, it may break the yolks... believe me, I tried)

5) Allow to cure in refrigerator for a minimum of 2 days.

One Day later

3 Days later

The yolk, removed from the cloth