A few years ago we enjoyed an excellent Kaiseki dinner at Yamazato in Amsterdam. The menu featured many wonderful dishes, one of them being Kimizu-Ae: a combination of white asparagus and Kimizu. We were immediately intrigued because Kimizu is a rich and light sauce. It comes with a velvety feeling, a natural note of sweetness, a bright yellow colour and perfect acidity. So yes, the next day we prepared our own Kimizu.
Kimizu brings together two ingredients: egg yolk and rice vinegar. You could add some mirin (or sugar) and a pinch of salt. Within two minutes you will have created a beautiful, golden sauce; one that combines very well with fish and asparagus.
Kimizu does not contain butter (the egg yolk being the only source of fat) so Kimizu, although it seems similar to Hollandaise, is lighter, easier to digest and fresher.
Many recipes include starch, probably because the cook has trouble making a warm, emulgated sauce. Our advice: never use starch or beurre manié. The consistency is an essential element of the sauce and must be the result of the combination of egg, liquid and warmth. Same for a sabayon.
Using a microwave oven to make Kimizu is a great idea (see our recipe for Hollandaise), although it does require more whipping and more attention compared to making Hollandaise.
We enjoyed our Asparagus and Kimizu with a glass of Sancerre, 2017, Domaine Merlin Cherrier. This classic wine reflects the chalky terroir of Sancerre beautifully. The combination of Sauvignon Blanc (citrus, minerals) and Kimizu (touch of sweetness, present but not overpowering acidity) works really well. A wine of true class and complexity with a long finish.
Now embrace your microwave and start using if for making Kimizu.
What You Need
- Two Egg Yolks
- 2 tablespoons of Rice Vinegar
- 1 or 2 tablespoons of Water (depending on the size of the egg yolks and the acidity of the Rice Vinegar)
- Teaspoon of Mirin or a Teaspoon of White Sugar (optional)
- Pinch of salt (very optional)
- 6 Asparagus
What You Do
Whisk the two egg yolks, add the rice vinegar, the mirin, the water and whisk some more. Now transfer to the microwave and give it let’s say 10 seconds of 30%. Remove from oven and whisk well. Repeat. You will now feel the consistency changing. If not, don’t worry, just repeat the step. After 2*10 or 3*10, move to steps of 5 seconds on 30% power. Whisk, whisk again and feel free to find your own way. When the Kimizu is ready, take it out of the oven, continue whisking gently and cool slightly in a water bath.
In parallel steam the asparagus (depending on the size 20 or 25 minutes; they should be well done for this dish). Serve the asparagus with a generous helping of Kimizu.