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Smoked egg yolk dressing

An incredible and subtle smoky recipe by Luke French. In this recipe, he uses the following products: Tajima Jozo smoked vinegar, Kyoto miso, and egg yolks from Burford Brown eggs. He makes the roasted chicken wing garum himself, and also the jasmine rice shio koji (click here for the recipe).

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

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Allergens and dietary requirements

  • Egg
  • Soy
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