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Smoked egg yolk sabayon

An incredible savoury and umami-rich sabayon. Use this recipe created by Luke for the shio koji. He prefers to use an aged rice vinegar.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 585g.

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Allergens and dietary requirements

  • Fish
  • Egg
  • Soy
  • Gluten
  • Pescetarian

Ingredients

1
l
water
40
g
kombu
60
g
katsuobushi
200
g
egg yolk
50
g
miso
50
g
sake
50
g
mirin
50
g
shio koji
50
g
sugar
50
g
Sanbaizu vinegar
50
g
rice vinegar
20
g
salt

Scale recipe

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