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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.

Makes 365g.

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Allergens and dietary requirements

  • Soy
  • Egg

Ingredients

185
g
egg yolk
100
g
smoked vinegar
30
g
miso
20
g
jasmine rice shio koji
30
g
roasterd chicken wing garum

Scale recipe

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