I dont have cheese cloth at hands so i adapted it by putting the eggs in the fridge first so the frozen yolk could hold it shape while i wrapped it into miso ball and left it for 2 days. It came out amazing 😊 the yolk become harder and jelly like and the taste is amazing. Thanks so much forthe recipe
Aunty Eiko's international cuisine experience @auntyeiko
Tunarap🤭😃thank you so much for teaching me your great tips I’ll try to do your way. ☀️🎀💖
Tunarap @para_pabulum
Its not my tip learned that from another recipe on cookpad.japan account 15 minutes marinaded frozen yolk. So i think about your recipe that i had put on hold to get the cheese cloth first. I figured that the cheese cloth function is may be to keep it from breaking when covering it with the upper part of the miso. Please correct me if i guessed wrong. So i tried the frozen pingpong shape yolk with your recipe the yolk came out much nicer and its my favorite salted yolk making so far. I will definitely tried making it original way too when i get my hand on the cheese cloth.
Aunty Eiko's international cuisine experience @auntyeiko
Thank you so much. Japanese cookpad is so big and I also learn many from it. 💖💕❣️🇯🇵😃😊
Aunty Eiko's international cuisine experience @auntyeiko
Yes it’s so big and my kitchen in JP cookpad is opened by 800 cookpad fun everyday.
