Cook and Drink

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.

Wine Pairing

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

• For the Kimizu
  • 2 Egg Yolks
  • 1,5 tablespoon of Rice Vinegar (depending on the size of the egg yolks and the acidity of the vinegar)
  • 3 tablespoons of Water
  • Mirin (optional, we suggest adding 1 or 2 teaspoons)
  • pinch of Salt (very optional)
• 6 Asparagus

What You Do

1. Peel the asparagus
2. Steam the asparagus (depending on the size 20 or 25 minutes; they should be well done for this dish)
3. After 10 minutes start making the sauce
4. Whisk the two egg yolks
5. Add rice vinegar, mirin, water and whisk some more
6. Transfer to the microwave and give it let’s say 10 seconds of 30%
7. Remove from oven and whisk well
8. Repeat steps 6 and 7
9. You will now feel the consistency changing
10. If not, don’t worry, just repeat step 6 and 7
11. After 2*10 or 3*10, move to steps of 5 seconds on 30% power
12. Whisk, whisk again and feel free to find your own way
13. When the kimizu is ready, take it out of the oven and continue whisking gently
14. Serve the asparagus with a generous helping of Kimizu