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Japanese Miso Egg Yolk
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Chef :
Aunty Eiko's international cuisine experienceJapanese Miso Egg Yolk
I bought many eggs at egg farm. So I tried my mother’s miso egg yolk. It’s easy and tasty.
Cooking instructions
* Step 1
Mix miso and Dashi powder. And put half of miso mixture in box. And cover with gauze or cotton cloth.
* Step 2
Put egg york. Spread rest half of miso on gauze.
* Step 3
And cover softly on it. Keep in refrigerator for a day.
* Step 4
These photos are half day and a day in refrigerator. Half day egg york is still soft. A day egg york is getting harder.
* Step 5
You can use this rest of miso for miso soup and miso fry seasoning.
* Step 6
Today’s breakfast
Note: if there is a photo you can click to enlarge it
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