Japanese egg yolk paste made by dipping it in soybean paste
I like to try new dishes, so I'm good at making anything. I've made yolk sauce that I like.. I didn't like it because I was sensitive to the fishy smell of eggs. This time, I made Jeongjong Anju at a Japanese restaurant, and I share it because it is not fishy and unique.
2 serving
Within 999 minutes
lemonsatelier
Ingredients
  • egg
    5ea
  • a small soybean paste
    2cup
Cooking Steps
STEP 1/7
After making macarons, there's yolk left... I used that to make egg yolk.
STEP 2/7
Spread the ssamjang about 2cm on the bottom of the bowl. I ground gauze on top of ssamjang. Press the egg in with a spoon until it is fixed.
STEP 3/7
Put the egg yolk on the pressed spot
STEP 4/7
Cover the bottom of the gauze again and put the ssamjang on top of it about 1cm thick and let it ripen in the refrigerator for a day or two.
STEP 5/7
After a day, the surface became hard enough to take out the yolk with your hands
STEP 6/7
Place in a small bowl and garnish with cucumber. I saw this food in a Japanese soap opera. Japanese people often enjoy it as a side dish... We're just good with healthy side dishes
STEP 7/7
I put it on cucumber and tried it... Hmm~~~ It wasn't a food that sticks to my mouth, but it was a yolk dish that had no fishy taste and was savory and interesting because of the ssamjang seasoning. It's my first time trying it... It's called yolk paste, but in Japan, it's called "yolk misozuke". Because I make it with miso instead of ssamjang. ^^
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