Kimizu

Name: Kimizu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: about 5 yolks (90 g) Egg Yolk; 6 Tbsp rice vinegar (90 ml) Rice Vinegar; 3 Tbsp sugar (45 ml) Sugar; 2 tsp salt (10 ml) Salt

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

FINISHING SAUCE · SCALLOPS & ONIONS & OCTOPUS

In the published recipe, this is the finishing sauce for scallop and onion kimizu.

The finishing sauce from Ueno's scallop and onion kimizu.

On the jar

KIMIZU

Method: stove
Yield: about ¾ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Rice Vinegar 90 mlSugar 45 mlSalt 10 ml

Ingredients

Egg Yolkabout 5 yolks (90 g)
Rice Vinegar6 Tbsp rice vinegar (90 ml)
Sugar3 Tbsp sugar (45 ml)
Salt2 tsp salt (10 ml)

Method

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

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Companion jar

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

Amazu B★ STARRED KITCHENOn the jar: AMAZU
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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