Miso Marinated Egg Yolks And Tofu Recipe by cookpad.japan
Cooking Instructions 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 Combine the ★ ingredients for the miso marinade base. It's best when it becomes the consistency of a stiff paste. 3 Wrap the well drained tofu in fresh paper towels and bury in the miso marinade. 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. 4 Drop an egg yolk in the well, and cover with paper towel. Cover and leave the miso marinade in the refrigerator for 1 day. 5 This is an egg yolk and tofu that's been marinated for 1 day. After 2 to 3 days, the tofu loses most of its moisture, and the texture will change as well. 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. 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 Combine the ★ ingredients for the miso marinade base. It's best when it becomes the consistency of a stiff paste. 2 Combine the ★ ingredients for the miso marinade base. It's best when it becomes the consistency of a stiff paste. 3 Wrap the well drained tofu in fresh paper towels and bury in the miso marinade. 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. 3 Wrap the well drained tofu in fresh paper towels and bury in the miso marinade. 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. 4 Drop an egg yolk in the well, and cover with paper towel. Cover and leave the miso marinade in the refrigerator for 1 day. 4 Drop an egg yolk in the well, and cover with paper towel. Cover and leave the miso marinade in the refrigerator for 1 day. 5 This is an egg yolk and tofu that's been marinated for 1 day. After 2 to 3 days, the tofu loses most of its moisture, and the texture will change as well. 5 This is an egg yolk and tofu that's been marinated for 1 day. After 2 to 3 days, the tofu loses most of its moisture, and the texture will change as well. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup