Soy Cured Egg Yolk & Tofu Creme

Serves 8

Ingredients

350g Japanese low salt soy
8 each large hens egg yolks
2 packets tofu
150g coconut cream
50ml Barker’s Professional Yuzu Citrus Dressing
250ml grapeseed oil
5g sea salt flakes
120g pinenuts
40g watercress
Barker’s Professional Yuzu Citrus Dressing

Method

Place 2cm of soy into small containers. Add enough hen or duck egg yolks to comfortably fit inside. Leave for 24 hours.

In a food processor, place the tofu, coconut cream and Barker’s Professional Yuzu Citrus Dressing. Blitz until smooth.

Slowly add the oil and then the salt to taste.

Place a spoonful of tofu crème in the middle of the plate, making a divot to sit the cured yolk.

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.

Cured Hens Yolk and Tofu Creme

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