Wineshark Cooking Class - Miso Marinated Egg Yolk 卵黄の味噌漬け

Ingredients:

• Miso - 650 g
• Mirin - 50 ml
• Sake - 50 ml
• Egg yolk - 9
• Shiso leaves - 9
• Cucumber - 1/2

Procedures:

1. Mix the miso with sake and mirin.

2. Put half of the miso mix on the box.

3. Put on a clean cloth on top, then use a spoon to create some dents to hold the egg yolks.

4. Put the egg yolk on the dents.

5. Put the remaining miso mix on another piece of cloth. Then gently place on top of the egg yolks.

6. Marinate overnight. Serve with some sliced cucumber and put the egg yolk on a shiso leaf.