PANTRYFLEX

blend · pan sauce

★ STARRED KITCHENPrep 10 min

Driftlane Kimizu

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

From a starred kitchen.

Ratio

Ratio by volume: Rice Vinegar 20 ml, Yuzu Juice 8 ml, Mirin 20 ml
Rice Vinegar 20 mlYuzu Juice 8 mlMirin 20 ml

Ingredients

  • Egg Yolk — 200 g Eigelb
  • Rice Vinegar — 20 g Reisessig
  • Yuzu Juice — 8 g Yuzusaft
  • Mirin — 20 g Mirin
  • Salt — 1 Prise Salz (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Driftlane Kimizu wants a blender — make it from this page.

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

3 kitchens · 6 stars · 1 national award

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Provenance

Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).

Originally published as Kimizu.

Adapted from a Tristan Brandt recipe (Tristan Brandt / Port Culinaire (Wagyu–Kaviar plate)).

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 Tristan Brandt / Port Culinaire (Wagyu–Kaviar plate) (published as “Kimizu”). Full citation lives in Provenance.

Companion jar