Soy Cured Egg Yolk & Tofu Creme
Serves 8 people
Soy-cured egg yolk and creamy tofu crème topped with Barker’s Professional Yuzu Citrus Dressing would be a fresh addition to your menu. The tangy dressing perfectly complements the rich, savoury flavours, creating a unique and delicious appetizer or side dish.
By Barker's
Ingredients
SOY CURE
- 350 g Japanese Low Salt Soy
- 8 Large Hens Egg Yolks
TOFU CREME
- 2 Packet Tofu
- 150 g Coconut Cream
- 50 ml Barker's Professional Yuzu Citrus Dressing
- 250 ml Grapeseed oil
- 4 g Sea salt, flakes
GARNISH
- 120 g Pine nuts
- 40 g Watercress
- Barker's Professional Yuzu Citrus Dressing
Method
SOY CURE
- Place 2cm of soy into small containers. Add enough hen or duck egg yolks to comfortably fit inside. Leave for 24 hours.
TOFU CREME
- In a food processor, place the tofu, coconut cream and Barker's Professional Yuzu Citrus Dressing. Blitz until smooth.
- Slowly add to the oil and then the salt to taste.
- Place a spoonful of tofu creme in the middle of the plate, making a divot to sit the cured yolk.
Garnish
- Scatter over pinenuts sauteed in Barker's Professional Yuzu Citrus Dressing and baby watercress.
- Dress the dish with a little more Barker's Professional Yuzu Citrus Dressing.
This Recipe Uses
Yuzu Citrus Dressing 1L
$16.49
1 litre
