Kimizu

Name: Kimizu
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: Asian
Ingredients: about 11 yolks (200 g) Egg Yolk; about 1½ Tbsp (20 ml) Rice Vinegar; about 1½ tsp (8 ml) Yuzu Juice; about 1½ Tbsp (20 ml) Mirin; about ⅛ tsp (0.5 g) Salt

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

FINISHING SAUCE · WAGYU BEEF & CAVIAR PLATES

In the published recipe, this is the finishing sauce for wagyu-caviar plate. The same recipe pairs it with Tonka Bean Vinaigrette, the vinaigrette.

Brandt's kimizu sauce for a wagyu-caviar plate.

On the jar

KIMIZU

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 20 mlYuzu Juice 8 mlMirin 20 ml

Ingredients

Egg Yolkabout 11 yolks (200 g)
Rice Vinegarabout 1½ Tbsp (20 ml)
Yuzu Juiceabout 1½ tsp (8 ml)
Mirinabout 1½ Tbsp (20 ml)
Saltabout ⅛ tsp (0.5 g)

Method

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

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Companion jar

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:

4 kitchens · 3 stars · 5 national awards

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Provenance

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

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

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

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar