Kimizu is a creamy and tangy sauce that goes great with vegetables and fish. Served chilled over broccoli, you have a refreshing, colorful side with tons of flavor.
Kimi means egg yolks, and zu means vinegar. Put them together and you have a versatile, tangy sauce that can be served with vegetables, chicken, shrimp, etc. It’s probably very different from your usual assortment of Japanese sauces, but it’s quite versatile, so it’s great to add a little variety to the palate. Also referred to as golden sauce for it’s yellow color, you can toss it with cucumbers and crab, maybe drizzle over some avocados, or pour over some steamed fish. It tastes a bit like a Japanese style Hollandaise sauce but without the butter, so sometimes I’ll even use it with eggs benedict! Mmm, delicious!
Since it needs to be chilled for this recipe, it’s easy to make ahead and just chill in the fridge. It’s easy to double the recipe, so you might just find yourself making a big batch and using it over the next few days! Give it a try with broccoli, or substitute asparagus or spinach for some variety.
Recipe – Broccoli With Golden Sauce:
– Bring a small pot of water to a boil over high heat. Cut the broccoli into florets, then add to the pot. Boil for 3 minutes, then drain immediately. Transfer to the fridge to cool.
– Mix the dressing ingredients in a small pot until the yolk is well blended. Place the pot on the stove over medium heat, then stir constantly until the sauce is thickened, which will take about 5 minutes. Transfer to a bowl and let cool in the fridge.
– When ready to serve, arrange the broccoli on small plates, then drizzle with the sauce. Sprinkle with sesame seeds before serving.