Kimi no Misozuke 黄身の味噌漬けMiso Egg Yolk

Kimi no Misozuke egg yolk is a perfect accompaniment to a warm bowl of white rice or a glass of sake as an Otsumami.

I learned about Kimi no Misozuke (黄身の味噌漬け) in the TV series Izakaya Bottakuri, where it was featured as a snack.

Misozuke (味噌漬け) means soybean paste (miso) pickling (zuke), pickling with miso. This one mean pickled egg yolk or miso egg yolk.

I searched the internet for more information but found very little in English and had to rely on translations of Japanese sources.

Anyway, the recipe only needs simple ingredients that’s available in my pantry, so I decided to give it a try.

My amateur photography skills don’t do justice to this incredible treat but trust me on this. You must really try this!

Usually, I’d make Kimi no Misozuke with leftover yolks. Whenever I make kimchi pancake or okonomiyaki that require more egg whites than yolks, I use the leftover yolks to make this dish.

This way, there’ll be no wastage of the egg yolks. The leftover miso used for pickling the egg yolks can be used to make miso soup or other miso stir fried dish.

Kimi no Misozuke egg yolk is a perfect accompaniment to a warm bowl of white rice or a glass of sake as an Otsumami. After being pickled in the miso and soaking up its flavor, the cured egg yolk had the perfect moisture level and was even more delicious than I had anticipated.

While raw egg yolks can have a distinctive aroma, the pickling process in miso eliminates it, resulting in a delectable umami-rich treat.

There’s also a video which can help with your better understanding of the technical part of this recipe.