Salted Duck Yolk Sauce for Black Tofu
Serves 15 mins prep5 mins cook
A simple, umami-packed salted duck yolk sauce, enhanced with Gochujang and miso, perfect for serving over creamy black tofu (kuro goma dofu).
0 servings
Instructions
Peel the whites off of a salted duck yolk. Smash the yolk and heat it up in a pan with a bit of Gochujang and a pinch of salt. (Salted shrimps are optional so omit if vegetarian.) Thin out the mixture with 2-3 tablespoons of water, and cook until it forms a sauce texture. Let it cool, then mix in some miso paste that came with the tofu in the packaging. Strain the sauce to get rid of any chunks and pour over the black tofu. Top with chopped scallions before serving.View original recipe