Miso Marinated Egg Yolks and Tofu

1. 1

   Wrap the tofu in kitchen paper towels and put a weight on top (like a plate or similar) to expel the excess moisture in the tofu.

2. 2

   Combine the ingredients for the miso marinade base.

3. 3

   It's best when it becomes the consistency of a stiff paste.

4. 4

   Wrap the well drained tofu in fresh paper towels and bury in the miso marinade.

5. 5

   Place a piece of paper towel large enough to cover the egg yolk on top of the miso marinade, and make a well with an uncracked egg.

6. 6

   Drop an egg yolk in the well, and cover with paper towel.

7. 7

   Cover and leave the miso marinade in the refrigerator for 1 day.

8. 8

   This is an egg yolk and tofu that's been marinated for 1 day.

9. 9

   After 2 to 3 days, the tofu loses most of its moisture, and the texture will change as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.