The cashew nuts are deep-fried in cold oil in a pan for about 25 minutes. This significantly increases the sweetness and makes them more delicious. Maltsec is a coagulant that absorbs fats and oils, solidifies them, and turns them into powder. This time, I used it to make shrimp oil into powder and served it on the side. It has a soft shrimp aroma and is delicious.
There are two types of egg yolk vinegar: one that is boiled in water and one that is kneaded over an open flame, but even with the same amount of ingredients, the one that is kneaded over an open flame produces a deeper yellow color and is easier to adjust the firmness. This time, the ingredients are mixed with egg yolk vinegar, but mixing releases moisture, so we knead it over an open flame to make it firmer. Also, although it depends on the product, the ratio can vary greatly depending on whether you want to bring out the egg flavor or not. If you are using it as Sakizuke appetizer, use much less vinegar. It's like an egg sauce with a little vinegar in it.