Japanese cuisine · Breakfast & Eggs

Tamago no Misozuke

Soft egg yolks cured overnight in a miso-mirin bed, turning almost creamy-firm and deeply savory for breakfast rice.

Ingredients · for 4 servings

• 4 egg yolks
• 5 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tbsp sesame seeds
• 2 spring onions
• 300 g cooked rice

Instructions

1. Mix the miso paste smooth with mirin, sake and sugar, spread half of it into a shallow container and cover with a piece of kitchen paper — the 24-hour curing time begins the evening before.
2. Carefully separate the eggs, keeping the yolks intact, and place them one by one with a spoon into four shallow wells pressed into the paper with the back of the spoon.
3. Spread the remaining miso mixture over the top until the yolks are fully embedded, cover and refrigerate for 24 hours.
4. The next day, lift off the paper, carefully lift out the yolks and wipe off clinging miso with a finger — they are now firm like a soft cheese and orange-red.
5. Fill four bowls with rice and place one yolk in the center of each.
6. Sprinkle with sesame seeds and finely cut spring onions, break the yolk apart at the table and stir it into the warm rice.