First, slightly dilute the white miso with a small amount of sake. Mix it evenly.
Cover the bottom of a cup with the miso mixture. And place a piece of cheesecloth over it.
Then, make a shallow indention with the back of a spoon.
Gently place the egg yolk into the space.
Now, spread some of the miso onto another cheesecloth. The miso should be about 4 cm (1.6") in diameter.
Place the cheesecloth onto the egg yolk with the miso side facing up.
There should be no gaps between them but be careful not to break the yolk.
Cover with plastic wrap. Let the cup sit in the fridge for 1 to 2 days.
Next, scrub the okra with salt, removing the fuzz.
Rinse the okra and remove the moisture thoroughly. Then, remove the stem end and trim off the firm skin between the cap and the pod.
As for the turnip, remove the stem end also. Peel the skin. And quarter the turnip.
Now, place the rest of the miso into a plastic bag. Add the turnip and the okra. And coat them with the miso.
Store the bag in the fridge and you’ll be able to enjoy the vegetables after about half a day.
And now, the misozuke is ready.
Remove the turnip from the marinade and wipe off the miso.
Clean the okra and cut it in half using a diagonal cut.
Arrange the vegetables onto a plate.
Next, carefully remove the egg yolk.
Again, this is not cooked so please find pasteurized eggs if you’re not sure about the quality.
White miso has about 5 percent salt, which is half the amount of regular miso. If you use regular miso, add honey or mirin and reduce the marinating time.
After absorbing the moisture from the vegetables, the miso will spoil easily so use it in miso soup as soon as possible.
Alternatively, Mozzarella cheese, avocado, firm tofu or boiled egg can be used in this recipe.
You can also marinate egg yolks in soy sauce for 6 to 24 hours. It is easy to make so you should definitely try it out.