Miso Marinated Egg Yolks and Tofu

Miso Marinated Egg Yolks and Tofu

This is how to prepare egg yolks and tofu marinated in miso. They go well with cooked rice, or as an appetizer with drinks. The tofu turns into the consistency of cream cheese.

Ingredients: 1 serving

Raw egg yolk
Tofu (silken)
1/2 block
★ Miso
6 to 7 tablespoons
★ Mirin and sake
1 tablespoon of each
★ Sugar
1 teaspoon


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.

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.