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Saturday, July 13, 2024

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


Right now’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, but it surely doesn’t use oil in any respect. It’s referred to as ‘kimizu’ (黄身酢) in Japanese, which interprets to egg yolk vinegar. Kimizu is a flexible sauce for Japanese dishes.

Hero shot of Asparagus and Prawns with Egg Yolk and Vinegar Sauce (Kimizu).

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

The tactic of creating Kimizu is much like hollandaise sauce and the consistency of the sauce is comparable 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 bathtub, you may make the sauce thicken with out overcooking the yolk.

Kimizu without soy sauce.

The essential Kimizu is made with egg yolk, rice wine vinegar, mirin, sugar and salt. The proportion of every ingredient can range, but it surely does have a robust 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 utilize different ingredient mixtures. As an alternative of asparagus, you could wish 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.

Ingredients for Asparagus and Prawns.

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

Egg Yolk and Vinegar Dressing (Kimizu)

Ingredients for Egg Yolk and Vinegar Sauce (Kimizu).

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

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

Comparing the Kimizu with and without soy sauce.

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

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

Find out how to Make Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

Step-by-step photo of how to make Hero shot of Asparagus and Prawns with Egg Yolk and Vinegar Sauce (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 substances 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 rapidly cool it down.
  7. Place asparagus items and prawns on a serving plate. Pour the sauce over.

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

Top-down photo of Hero shot of Asparagus and Prawns with Egg Yolk and Vinegar Sauce (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 mix of substances to go along with Kimizu is limitless. The picture under is boiled octopus and cucumber with Kimizu.

Octopus and Cucumber with Kimizu.

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

YumikoYM_Signature

Hero shot of Asparagus and Prawns with Egg Yolk and Vinegar Sauce (Kimizu).

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, but it surely 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.

Do not forget to see the part ‘MEAL IDEAS’ under the recipe card! It offers you a listing of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Kind:

Appetiser, Facet

Delicacies:

Japanese

Key phrase:

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

Serves: 2

Creator: 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 popular) or a steel bowl and blend effectively with a spatula.

  2. Add sugar to the bowl and rapidly combine effectively. Then add salt and mirin to the bowl. Combine effectively making certain that the combination is clean with no lumps (word 6).

  3. Add vinegar and blend effectively.

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

  5. Cut 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 bathtub 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 should you cowl a part of these substances with kimizu (see the picture).

Recipe Notes

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

In case your prawns are small, you possibly can improve 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 usually 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), you could improve the amount of different substances accordingly.

3. You need to use apple cider vinegar in its place.

4. I used konbu dashi as a result of the color of the dashi inventory is sort of clear. Dashi inventory produced 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 often comes out naturally. If not, pinch the tip of the vein protruding of the flesh and gently pull it out.

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

6. Yolk coagulates when sugar is added, so it is crucial 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’ll be able to put the kimizu by way of a sieve after the sauce is thickened on the finish of creating kimizu.

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

8. In case you are 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 sizzling too rapidly.

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. Vitamin 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%)

Vitamin 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%)

 

Meal Concepts

A typical Japanese meal consists of a predominant dish, a few aspect dishes, a soup and rice. I attempt to provide you with a mix of dishes with quite a lot of flavours, colors, textures and make-ahead dishes.

Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu) is a fragile dish that generally served as a part of Kaiseki-ryōri (conventional multi-course Japanese haute delicacies). So, I got here up with a set of dishes that may turn out to be a home-made Kaiseki-ryōri. It seems to be loads, however every dish is a small serving.

Kaiseki-ryōri usually consists of 12 dishes served in a prescribed order. I listed the Japanese title for the kind of every dish and urged a dish from my recipes. Gadgets 9, 10, and 11 are served collectively.

To hurry up the serving, some eating places current many of those dishes without delay, which is extra sensible and manageable notably whenever you serve Kaiseki-ryōri at dwelling.

I made Kaiseki-ryōri for my mates at dwelling, and I served objects 1 – 5 without delay. This was as a result of I wanted time to deep-fry the Tempura simply earlier than serving. Then the remaining dishes from merchandise 6 to 11 had been served without delay, adopted by Dessert.

Within the serving order:

  1. Appetiser (‘sakizuke‘, 先付け): Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu) – as we speak’s recipe.
  2. Soup (‘suimono‘, 吸い物): Japanese Clear Soup with Whiting (Kisu no Osuimono) or different clear soup.
  3. Sashimi (‘mukouzuke‘, 向付): Sashimi (Sliced Uncooked Fish). The mix of uncooked fish can range.
  4. Grilled dish (‘yakimono‘, 焼き物): Nobu’s Miso Marinated Black Cod Recipe or different grilled fish/meat.
  5. Simmered dish (‘nimono‘, 煮物): Kanazawa-style Simmered Hen and Tofu (Jibuni). Every other simmered dish is sweet.
  6. Deep-fried dish (‘agemono‘, 揚げ物): Tempura or different deep-fried dish of your alternative.
  7. Steamed dish (‘mushimono‘, 蒸し物): Chawanmushi (Savoury Egg Custard) or Fish Chawanmushi (Savoury Egg Custard).
  8. Vinegared dish (‘sunomono‘, 酢の物): Crab and Cucumber Salad with Candy Vinegar Dressing (Amazu) or different vinegared dish.
  9. Rice (‘gohan‘, ご飯): Gomoku Gohan (Japanese Blended Rice) or different Takikomi Gohan or plain rice.
  10. Miso Soup (‘tomewan‘, 止め椀): Dried Tofu Pores and skin miso Soup or miso soup with the substances of your alternative.
  11. Pickles (‘kōnomono‘, 香の物): Konbu Cha Pickled Greens or different pickled dish.
  12. Dessert (‘mizugashi‘, 水菓子): Espresso Jelly (Jello) or Candy Crimson Bean Paste (Anko) or ice cream. Contemporary fruits are nice too.

A set of dishes as Kaiseki Ryōri ( a traditional Japanese multi-course meal).

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