PANTRYFLEX

stove · egg emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Olivehall Kimizu

Independent adaptation of a publicly published Naoya Ueno recipe. Not affiliated with, sponsored by, or endorsed by Naoya Ueno.

Kimizu from a starred kitchen.

Ratio

Ratio by volume: Rice Vinegar 90 ml, Sugar 45 ml, Salt 10 ml
Rice Vinegar 90 mlSugar 45 mlSalt 10 ml

Ingredients

  • Egg Yolk — 卵黄 5コ分
  • Rice Vinegar — 酢 大さじ6 (90 ml)
  • Sugar — 砂糖 大さじ3 (45 ml)
  • Salt — 塩 小さじ2 (10 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Olivehall Kimizu wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

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Provenance

Naoya Ueno works in Japanese kaiseki at Gensai; credentials include Michelin 2* (Gensai, Kobe, 2011-2016).

Originally published as Kimizu (Egg Yolk Vinegar Sauce).

Adapted from a Naoya Ueno recipe (Naoya Ueno / NHK Kyou no Ryouri (tamanegi to hotate no kimizu-gake)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Naoya Ueno / NHK Kyou no Ryouri (tamanegi to hotate no kimizu-gake) (published as “Kimizu (Egg Yolk Vinegar Sauce)”). Full citation lives in Provenance.

Companion jar