Cooked - Soy Cured Egg Yolks & Garlic Miso Butter Mushrooms | Ereka Vetrini

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Soy Cured Egg Yolks & Garlic Miso Butter Mushrooms | Ereka Vetrini

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1.0

SOY CURED EGG YOLKS

6-10 egg yolks

1 cup soy sauce (low sodium not recommended)

¼ cup Mirin

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GARLIC MISO BUTTER MUSHROOMS

4 Tbsp butter

2 Tbsp white miso

3 cloves of garlic

Baby bella mushrooms

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SERVING

micro greens

black sesame seeds

white rice (optional)

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Mix soy sauce & mirin in medium bowl.
Separate yolks from eggs. Gently set yolks into soy mirin mixture so as not to break them. Cover & cure in refrigerator for 8 -12 hours. Looking for a jammy texture & the yolk to have taken on some of the soy coloring.
Preheat oven to 400 degrees.
Wipe off mushrooms & scoop out stems so the mushrooms are a cup shape.
Combine butter, miso, & grated garlic. Melt in the microwave.
Brush butter mixture over mushrooms. Roast 10-12 minutes.
Lower the cured yolks into the mushrooms.
Serve with microgreens & sesame seeds. Can be an appetizer on it's own or served over rice for a meal.

Created 21 weeks ago

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