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Egg yolks cured in miso until fudgy, then preserved in oil — a creative dish completed entirely with Japanese techniques.
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A creative recipe that layers two preserving and aging techniques long part of Japanese food culture — miso curing and low-temperature oil preserving — onto a single ingredient, the egg yolk. The fermentation power of miso turns the yolk fudgy, like a soft-ripened cheese, and submerging it in oil gives both better keeping and a smoother texture. It's an attempt to create a new texture entirely within Japanese cuisine, borrowing nothing from other cultures.
Mix the miso with mirin to make a loose miso bed.
Wrap each egg yolk in gauze, arrange in the miso bed, and cover the tops with miso.
Cure in the fridge for 2–3 days.
Remove the yolks and lightly wipe off the miso.
Arrange the yolks in a clean jar, pour in rice bran oil to submerge completely, and store in the fridge.