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.
Combine the ★ ingredients for the miso marinade base. It's best when it becomes the consistency of a stiff paste.
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.
Drop an egg yolk in the well, and cover with paper towel. Cover and leave the miso marinade in the refrigerator for 1 day.
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.
Story Behind this Recipe
I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu.
I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base.