Kimizu

Name: Kimizu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 卵黄 5コ分 Egg Yolk; 酢 大さじ6 (90 ml) Rice Vinegar; 砂糖 大さじ3 (45 ml) Sugar; 塩 小さじ2 (10 ml) Salt

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

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

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.

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.

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.