When I made(which required egg whites), I was left with two egg yolks. I was pondering how to use them. The yolks were from regular not from pasteurized eggs, so making mayonnaise was not feasible. Hollandaise sauce was another possibility but I settled for Japanese “Kimisu” 黄身酢 sauce. I have . That one came out a bit thinner than I wanted. This time, my kimisu sauce came out very thick and creamy. I made a small starter salad with shrimp, cucumber, wakame sea weed 若芽 and Campari tomato.
Since I had, tobiko roe とびこ I used it as a garnish on the top.
As you can see the kimisu sauce did not just run down the sides and had almost a soft mayo texture.
I used salt-preserved (not dried) wakame which tasted better.
he used for his sauce and then removed the egg yolks for kimisu to make a thick creamy texture. It was too late for that and, rather than winging it, I looked up recipes to accomplish thick and creamy kimisu sauce. Among the many variations of recipes I settled on . He suggested to use a whisk and double boiler and whisk in air to make it creamy. In addition, the seasoning was slightly different from what I was doing. The original recipe used 3 egg yolks but I had only two. I had to make proportional changes in other ingredients to accomodate. I also reduced the sugar (my instinct told me otherwise it would be too sweet).
Ingredients (enough to dress 6 of these small salads):
Egg yolks, two
Rice vinegar 2/3 tbs
Mirin 2/3 tbs
Sugar 1 tsp
Light colored soy sauce 2/3 tbs
Dashi broth 1 1/3 tbs
Salt to taste
In the upper pan of a double boiler, I combined all the ingredients. When the water in the lower pan started boiling, I turned it down to simmer and put the upper pan over the boiling water and started whisking vigorously. I occasionally removed the upper-pan to prevent the sauce from becoming scrambled eggs. After it started thickening, I kept it on the heat and kept whisking for two more minutes. I cut off the heat and kept whisking for another minute or two and let it cool down. After it cooled, I put the sauce in a small seal-able container and kept it in the refrigerator until I was ready to use it (According to this recipe, it will keep 2-3 days refrigerated).
Shrimp: I thawed frozen shrimp, then cooked it by gently boiling it in salted water with a dash of sake for 2-3 minutes. I sliced the shrimp in two lengthwise and cut the resulting strips in half.
Cucumber: I used one American mini-cumber washed and salted, rolled on the cutting board and let stand for 10 minutes, then washed and dried using a paper towel and sliced thinly. I salted it and kneaded it and let it stand for another 10 minutes. I squeezed out the excess moisture and dressed the cucumber in sushi vinegar. I squeezed out the excess dressing before assembly.
Wakame seaweed: I used the “raw” salt preserved kind. I washed off the salt and soaked in filtered water for a few minutes. I squeezed out the excess moisture and dressed it in sushi vinegar. Excess dressing squeezed out before assembly.
This was certainly a nice thick and creamy kimisu sauce. When I took it out of the refrigerator, the sauce was stiffer than I wanted it too be, so I added a small amount of broth and mixed it in to loosen it. In retrospect, I should have added more vinegar to loosen the sauce. I could have used a more assertive vinegar flavor in this sauce. In any case, using a whisk and introducing air made this kimuzu sauce very thick and creamy. The entire small salad tasted great.