Today’s dish, Asparagus and Prawns with Egg Yolk and Vinegar Dressing, is truly special, primarily due to its delightful dressing known as kimizu (黄身酢). This dressing is a unique, Japanese take on mayonnaise or hollandaise sauce, but it’s made without any oil! The name translates to “egg yolk vinegar,” making it a versatile, refreshing accompaniment to various Japanese dishes.

Making kimizu is surprisingly simple and relies on basic pantry staples. This versatile sauce can complement countless ingredients, often appearing in kaiseki-ryōri, the time-honored style of traditional Japanese multi-course dining. Unlike hollandaise, kimizu provides a lighter touch and a tangier flavor profile.

One neat trick to making a luscious kimizu is using a gentle water bath to heat the egg yolk, allowing it to thicken without becoming overcooked. Egg yolk begins to set around 65°C (149°F), so this technique ensures a creamy consistency.

The basic components for kimizu include egg yolk, rice wine vinegar, mirin, sugar, and salt. While the acidity can be intense, many recipes, including mine, recommend adding dashi stock and/or light soy sauce to round out the flavor. Don’t hesitate to swap rice wine vinegar for apple cider vinegar if needed!

What’s in my Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

For today’s recipe, I’ve selected tender asparagus and succulent prawns. However, feel free to explore other combinations! Instead of asparagus, green beans, broccoli, or Chinese greens can work beautifully. You can pair prawns with not just vegetables but also alternativessuch as boiled octopus, raw scallops, or squid. Simply using a mix of vegetables can also create a delicious dish!

Ingredients

• Asparagus
• Salt
• Raw prawns (medium size, peeled and deveined)
• Cooking sake
• Water

Egg Yolk and Vinegar Dressing (Kimizu)

• Egg yolk
• Rice wine vinegar
• Mirin
• Dashi stock
• Sugar
• Salt
• Light soy sauce (optional)

Adding light soy sauce enhances the umami flavor, although it will make the dressing a brighter yellow than the soy-free version.

As a substitute, you can always consider using apple cider vinegar instead of rice wine vinegar.

How to Make Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu)

This dish is not just a delight for the eyes; it’s also a pleasure to prepare. Here’s how to create it step-by-step:

Prepare Asparagus and Prawns

1. Trim the tough ends off the asparagus stalks.
2. In a saucepan, bring water to a boil, add a pinch of salt and parboil the asparagus for about 30 seconds to 1 minute. Drain and set aside.
3. Cut the asparagus into 3-4cm (around 1⅛-1 9⁄16 inch) long pieces.
4. Remove the heads of the prawns and devein them.
5. In a pot, combine the prawns, cooking sake, and water. Steam the prawns for 3-4 minutes over medium heat until cooked through. Cool and peel the shells.
6. Slice each prawn in half along the spine.

Making Kimizu

1. In a heatproof glass or metal bowl, add the egg yolk and mix well with a spatula.
2. Add sugar and mix quickly to incorporate. Then add salt and mirin, ensuring a smooth mixture with no lumps.
3. Stir in the rice wine vinegar.
4. Fill a shallow pot with about 5cm (2 inches) of water and bring to a gentle boil.
5. Once boiling, reduce the heat to the lowest setting to avoid simmering, then place the bowl with kimizu mixture over the water.
6. Gently stir the mixture with a spatula for about 4-5 minutes. The heat will cause it to thicken slightly.
7. As soon as the mixture becomes creamy but remains pourable, transfer it to a bowl of ice water and continue mixing. This will help it firm up to a slightly runny mayonnaise texture.

Serving

1. Arrange the asparagus and prawns on a serving plate, grouping them together attractively.
2. Generously drizzle the kimizu dressing over the asparagus and prawns, allowing the sauce to partially envelop the ingredients for an appealing presentation.

This Asparagus and Prawns with Egg Yolk and Vinegar Dressing (Kimizu) is not only a feast for the palate but also for the eyes with its vibrant colors and delicate presentation. It exemplifies why dishes like this are often featured in the elegant art of kaiseki ryōri.

The combinations of ingredients that pair well with kimizu are infinite. For instance, consider pairing kimizu with boiled octopus and fresh cucumber for another delightful serve!

Frequently Asked Questions (FAQs)

1. How long can I store the kimizu dressing?

The kimizu dressing can be stored in an airtight container in the fridge for up to one week. Remember to seal it tightly to prevent it from drying out.

2. Can I use other seafood instead of prawns?

Absolutely! Feel free to substitute prawns with boiled octopus, raw scallops, or even delightful pieces of squid. It will still taste fantastic!

3. Is it possible to make kimizu without dashi stock?

Yes, you can omit dashi stock if you prefer, but it does add a unique umami flavor that enhances the dressing. You may replace it with a low-sodium broth if desired.

4. What if I don’t like vinegar? Can I leave it out?

Vinegar is essential for the kimizu dressing as it provides the tangy flavor that balances the richness of the egg yolk. However, you can use a milder vinegar if you prefer a less acidic taste.

5. Can I make kimizu in advance?

Yes, you can prepare the kimizu dressing ahead of time and store it in the fridge. Just make sure to let it come to room temperature before serving for the best flavor experience.