Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

As we speak’s recipe, Asparagus and Prawns with Egg Yolk and Vinegar Dressing, is all in regards to the dressing. I’d say that it’s a Japanese model of mayonnaise or hollandaise sauce, nevertheless it doesn’t use oil in any respect. It’s known as ‘kimizu’ (黄身酢) in Japanese, which interprets to egg yolk vinegar. Kimizu is a flexible sauce for Japanese dishes.

Kimizu may be very straightforward to make, utilizing solely pantry staple elements. You need to use Kimizu in a variety of dishes as a dressing or a thick sauce over a few elements. Kimizu is usually utilized in Kaiseki-ryōri (conventional multi-course Japanese haute delicacies) too.

The strategy of creating Kimizu is much like hollandaise sauce and the consistency of the sauce is analogous too. Since Kimizu doesn’t use oil, it isn’t as wealthy as hollandaise sauce.

Egg yolk begins coagulating at 65°C/149°F. By gently heating the yolk in a water tub, you can also make the sauce thicken with out overcooking the yolk.

The essential Kimizu is made with egg yolk, rice wine vinegar, mirin, sugar and salt. The proportion of every ingredient can differ, nevertheless it does have a powerful acidity. To make the acidity of the sauce milder, some recipes, together with my recipe, add dashi inventory and/or gentle soy sauce to it. It’s also possible to substitute rice wine vinegar with apple cider vinegar.

What’s in my Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

I used asparagus and prawns as we speak, however you should use different ingredient mixtures. As an alternative of asparagus, you might need to use beans, broccoli, or Chinese language greens. Not solely prawns, however boiled octopus, uncooked scallops, and squid are sometimes paired with the inexperienced vegetable. It’s OK to have simply greens too.

• Asparagus
• Salt
• Uncooked prawns in shell, no heads, de-veined
• Cooking sake
• Water

Egg Yolk and Vinegar Dressing (Kimizu)

• Egg yolk
• Rice wine vinegar
• Mirin
• Dashi inventory
• Sugar
• Salt
• Gentle soy sauce (elective)

Gentle soy sauce is elective nevertheless it offers extra umami to the sauce. However the yellow color of the sauce shall be extra intense than the sauce with out the soy.

Left: Kimizu with out soy sauce. proper: Kimizu with soy sauce.

As an alternative choice to rice wine vinegar, you should use apple cider vinegar.

How you can Make Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

1. Steam prawns in a small quantity of water and sake, then peel the shells off.
2. Trim exhausting a part of the asparagus stems at decrease finish and blanch them.
3. Reduce the asparagus into 3-4cm/1⅛-19⁄16″ lengthy items. Halve prawns.
4. Combine the Kimizu elements in a heat-safe glass bowl or a steel bowl.
5. Place the bowl in a pot of simmering water and blend the sauce till it thickens.
6. Put the sauce in ice water to shortly cool it down.
7. Place asparagus items and prawns on a serving plate. Pour the sauce over.

As an alternative of steaming prawns, you may purchase cooked prawns. Nevertheless cooked prawns at seafood retailers are sometimes overcooked and salty. The saltiness of the prawns may overpower the fragile flavour of Kimizu.

Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu) is a delicate-looking dish with stunning color mixtures. No marvel dishes like this are sometimes included in Kaiseki-ryōri.

The mixture of elements to go along with Kimizu is limitless. The photograph under is boiled octopus and cucumber with Kimizu.

You may make Kimizu variations by including different elements to the sauce. Add mustard (ideally Japanese karashi mustard) to make a spicy Kimizu. White miso can also be good to combine with Kimizu.

Yumiko

Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

Asparagus and Prawns with Egg Yolk and Vinegar Dressing is a delicate-looking dish with stunning color mixtures. The dressing, Kimizu, is the Japanese model of mayonnaise or hollandaise sauce, nevertheless it doesn’t comprise oil in any respect.

It’s a refreshing, versatile sauce for Japanese dishes. It retains in an hermetic container for about 1 week within the fridge.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It offers you an inventory of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Sort:

Appetiser, Facet

Delicacies:

Japanese

Key phrase:

Japanese dressing, Japanese mayonnaise recipe, Japanese sauce, Oil-free dressing

Serves: 2

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 4
  stalks asparagus
• 4
  uncooked prawns
  (medium measurement, word 1)
• 1
  tbsp
  cooking sake
• 2
  tbsp
  water

Kimizu (Egg Yolk and Vinegar Dressing)

• 1
  egg yolk
  (word 2)
• 1
  tbsp
  rice wine vinegar
  (word 3)
• 1
  tbsp
  mirin
• ½
  tbsp
  dashi inventory
  (word 4)
• 1
  tsp
  sugar
• ¼
  tsp
  salt
• ¼
  tsp
  gentle soy sauce
  (elective)

Directions

Put together Asparagus and Prawns

1. Take away the exhausting a part of the asparagus stems at decrease finish.

2. Boil water in a saucepan, add a pinch of salt and par boil asparagus for 30 seconds to 1 minute. Drain.

3. Reduce the asparagus stems into 3-4cm/1⅛-1 9⁄16” lengthy items.

4. Take away the pinnacle of the prawns and de-vein (word 5).

5. Put prawns, sake and water right into a pot and steam the prawns for 3-4 minutes over medium warmth with a lid on. Allow them to cool and peel the shell.

6. Halve every prawn perpendicular to the backbone (word 1).

Making Kimizu

1. Put the egg yolk in a warmth proof glass bowl (most well-liked) or a steel bowl and blend nicely with a spatula.

2. Add sugar to the bowl and shortly combine nicely. Then add salt and mirin to the bowl. Combine nicely guaranteeing that the combination is easy with no lumps (word 6).

3. Add vinegar and blend nicely.

4. Put water in a shallow pot or a saucepan that may match the bowl inside and convey it to a boil. The depth of the water ought to be about 5cm/2” deep (word 7).

5. Scale back the warmth to the bottom in order that the water doesn’t even simmer, then place the bowl contained in the pot/pan (word 8).

6. Combine the kimizu combination gently with the spatula for 4-5 minutes. Because the yolk is heated up, the combination begins getting thicker.

7. When the yolk turns into creamy however nonetheless runny, switch the bowl from the water tub to a bowl with ice water and proceed to combine. The sauce will thicken to the consistency of barely runny mayonnaise.

Serving

1. Put the asparagus and the prawns on a serving bowl, clustering every ingredient collectively.

2. Pour the kimizu over the asparagus and prawns. It would look good in the event you cowl a part of these elements with kimizu (see the photograph).

Recipe Notes

1. I used tiger prawns so I’d have vivid pink stripes on the cooked prawns. However any species of prawns are OK.

In case your prawns are small, you’ll be able to enhance the variety of prawns to six or 8 and serve with out halving them.

You can use cooked prawns from the fish store, however these prawns are typically overcooked and barely salty, which overpowers the fragile style of the sauce.

2. My egg weighed 54g/1.9oz in shell and the yolk was about 12g/0.4oz. In case your egg yolk is way bigger (say, greater than 25% heavier), it’s good to enhance the amount of different elements accordingly.

3. You need to use apple cider vinegar as a substitute.

4. I used konbu dashi as a result of the color of the dashi inventory is sort of clear. Dashi inventory constructed from bonito flakes is yellow brown and it makes the color of the kimizu not as vivid because the sauce with konbu dashi.

5. By gently pulling the pinnacle, the vein normally comes out naturally. If not, pinch the top of the vein protruding of the flesh and gently pull it out.

If these strategies fail, you should use a toothpick and pierce it into the gentle flesh between the shell segments, then elevate the vein with the toothpick to tug it out.

6. Yolk coagulates when sugar is added, so it will be significant to not depart the yolk and sugar with out mixing them.

If the combination has tiny, coagulated bits on the floor, don’t fear. You may put the kimizu by a sieve after the sauce is thickened on the finish of creating kimizu.

7. While you place the bowl, the water degree ought to be above the floor of the kimizu combination.

8. If you’re utilizing a steel bowl, flip the warmth off and place a kitchen towel within the pot/pan and place the bowl on it. That is to stop the bowl from getting scorching too shortly.

9. It retains in an hermetic container for about 1 week within the fridge. Seal the floor of the kimizu with a chunk of cling wrap with no air bubble to stop the kimizu from drying out on the floor.

10. Diet per serving.

serving: 75g energy: 65kcal fats: 1.8g (2%) saturated fats: 0.6g (3%) trans fats: 0.0g polyunsaturated fats: 0.3g monounsaturated fats: 0.7g ldl cholesterol: 80mg (27%) sodium: 363mg (16%) carbohydrates: 7.2g (3%) dietary fibre: 0.7g (2%) sugar: 6g protein: 3.3g vitamin D: 0mcg (2%) calcium: 23mg (2%) iron: 0.9mg (5%) potassium: 86.6 mg (2%)

Diet per serving (Kimizu solely)

serving: 27g energy: 47kcal fats: 1.6g (2%) saturated fats: 0.6g (3%) trans fats: 0.0g polyunsaturated fats: 0.3g monounsaturated fats: 0.7g ldl cholesterol: 65mg (22%) sodium: 294mg (13%) carbohydrates: 5.8g (2%) dietary fibre: 0g (0%) sugar: 5.4g protein: 1g vitamin D: 0mcg (2%) calcium: 9mg (1%) iron: 0.2mg (1%) potassium: 7.9mg (0%)