Kimi Shigure (Egg Yolk & Bean Paste Cakes) - If you love egg and specially egg yolk this video is perfect for you. I got my hands on some very rare egg and I was able to cook it sous vide. This custard filling is easy and quick to make. no artificial added.

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Kimi Shigure (Egg Yolk & Bean Paste Cakes) Ingredients

Prepare 300 grams of Smooth Shiro-an (I used the store-bought kind).
Prepare 2 of Whole eggs.
You need 1 of Egg yolk.
Prepare 10 grams of Joshinko.
You need 120 grams of Koshi-an.

Cured egg yolks have all the richness of fine cheese, along with a salty tang that comes from the curing process. The whole adventure starts with egg yolks nestled into tiny cradles of salt. Now, salt-cured yolks (egg yolks that are buried in salt until they become a thick, concentrated ball of umami) have become the newly minted pasta and toast topper of the moment. They're one of those magical treats that look and taste super impressive, but are actually really simple to make.

Kimi Shigure (Egg Yolk & Bean Paste Cakes) step by step

Make the shiro-an by following the directions on the packet of commercial shiro-an powder. (The photo shows the step where water is added)..
Mix with a wooden spatula while heating the paste. It will become rather watery, but don't worry..
The water will evaporate gradually and the paste will thicken..
When almost all the moisture is gone and the paste is the consistency of commercial shiro koshi-an, turn the heat off..
Spread the paste out on a large plate. Microwave without covering to evaporate more moisture..
After 2 minutes in the microwave, take it out and mix. Microwave again. Repeat until it's rather crumbly and stiff..
This is how it looks when it's done. Adjust the microwaving time depending on how watery the paste was when you started..
Spread it out on the plate and let cool..
Place the two whole eggs in a saucepan, and cover with water. Bring the water and eggs together to a boil. When the water comes to a boil, cook the eggs for 12 minutes to make hard boiled eggs. Take them out of the water and cool..
Let the eggs cool down completely before removing the yolks..
Use the egg whites in a salad or something..
Pass the yolks through a strainer..
Place the cooled shiro-an into a bowl and add the strained yolk. Knead with your hands..
Add the raw egg yolk and joshinko, and mix together to form the dough..
Knead the dough until it no longer sticks to the bowl and is about as firm as your earlobe. If the dough is too sticky, add a little bit of joshiko. If the dough is too dry, add a little more raw egg yolk..
Divide the dough into 12 portions and roll into balls. Divide the anko into 12 portions and roll into balls as well. Wrap the mixture around the anko..
Bring water to a boil in a steamer. Line the steamer with a dry kitchen towel. Line up the dumplings on the towel leaving space in between each one, and steam over high heat for 10 to 12 minutes..
The cakes fall apart easily since they're quite soft, so let them cool down before taking them out. While they're still fresh out of the oven, they'll smell a bit eggy, but that'll soon fade after half a day..

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The Best Kimi Shigure (Egg Yolk & Bean Paste Cakes) Recipes - Twenty plus delicious ways to put those leftover egg yolks to good use to make pudding, ice cream, and more. Or did someone in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks? Soft cured eggs yolks are easy to make, with a soft, gooey texture and intensified flavor. Ok, strictly speaking, this is not a meat recipe. And usually I am all about meat recipes.

I believe you can make great and tasty Kimi Shigure (Egg Yolk & Bean Paste Cakes) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!