Kale, Miso-Egg Yolk & Rosehip

/, savory, sugarfree, veggie/Kale, Miso-Egg Yolk & Rosehip

Kale, Miso-Egg Yolk & Rosehip

Winter Equals Kale

Days get shorter, the sun is just an occasional guest and the heat is the first thing to put on in the morning. Yes with no doubt Jack Frost has arrived and brought winter to Berlin but so he did bring the first kale of the season. As you know kale is no longer just an overcooked vegetable with a lot of fatty meat inside, it is furthermore an energetic green to be seen in a wide variety of recipes. One will see kale smoothies, kale cake, dehydrated kale, kale soup or in my case a lovely kale salad. And I can assure you, it looks like spring on the plate.

sKALE Of Taste = 10

If you ask me, each season has its highlights and I could barely name a favorite ingredient nor dish of mine. In this case though this is an absolute 10 out of 10 in points of flavor, consistency and variability. Kale is a green that I enjoy in so many ways and I can put it in sweet and savory parings. It is absolute cheap and when cooked right, it can be a great main course.

My Kale

Today I want to show you a great salad which could be a full dinner to. Once I cooked a kale dish for my Bowl Stories cookbook and discovered it does match very well with Asian ingredients too. So my salad combines the typical German flavors of kale and reship with aromatic miso and sour mizkan-pickled onions. One will have great textures of the chewy green and soft egg yolk with a rich dressing to be just broken up by the pickles. Actually to good to share, so I ate it all alone. Enjoy it as much as I did.

Kale, Miso-Egg Yolk & Rosehip

For 4 Persons

Miso-Egg Yolk

4 Eggs
90 g Miso Paste
20 g Maple Syrup
20 ml Apple Juice

For the egg yolks, mix the miso paste with the syrup and apple juice. Separate the egg yolk from the whites and carefully add them to the miso mix to not break them. The yolks have to be covered in miso from all sides and need to stay there at least 12 hours to cure. It is best to do this a day prior.

Pickled Onions

1 red Onion
50 ml Mizkan
50 ml Sake
3 tsp Agave Syrup

For the onions, peel them and cut them in halves and in slices of 5 mm thickness. Bring all the remaining ingredients to the boil and cook the mix for 1 minute. Now add the onion slices and lower the temperature to cook them for another 2 minutes at low heat. Empty the onions in a jar and put them aside until serving.

Rosehip Dressing

50 g Rosehip Puree
1 tbsp Tahin
2 tbsp Apple Juice
1 tbsp Agave Syrup
1 tsp Mizkan
Salt to flavor

For the reship dressing, mix the puree with the tahin paste and add the remaining ingredients. Flavor again and leave it at room temperature until serving.


500 g Kale
80 g Butter
2 tbsp roasted Sesame
Salt, Chili Flakes, Lemon Peel & Maple Syrup to flavor

For the kale, wash and dry it afterwards. Now peel of small pieces of the leafs and heat up a pan or wide pot. Add the butter and after it got brown add the kale. Then flavor the kale with the spices and toss it until it got cooked but still remains chewy at medium heat. Before plating sprinkle the sesame on top.


Arrange the kale on a plate. Carefully take out the yolks of the miso and clean it a bit, then putting it on the kale. To finish add a few of the pickled onions and pour the dressing over the salad.


Grünkohl, Miso-Eigelb & Hagebutte

Für 4 Personen


4 Eier
90 g Misopaste
20 g Ahornsirup
20 ml Apfelsaft

Für das Eigelb, die Misopaste mit dem Sirup und dem Apfelsaft vermengen. Die Eier trennen und die Eigelbe vorsichtig in den Miso mix geben, sodass sie nicht kaputt gehen. Die Eigelbe müßen von allen Seiten mit dem Misomix umschlossen sein und so mindestens für 12 Stunden beizen. Am besten geschieht dies über Nacht einen Tag zuvor.

Zwiebel Pickles

1 rote Zwiebel
50 ml Mizkan
50 ml Sake
3 TL Agavensirup

Für die Zwiebeln, Diese schälen, halbieren und in 5mm Scheiben schneiden. Die restlichen Zutaten aufkochen und für eine Minute kochen lassen. Nun die Hitze herunterdrehen, die Zwiebeln hinzugeben und bei kleiner Hitze für 2 weitere Minuten köcheln lassen. Dann alles in ein Glas füllen und bis zum Servieren zur Seite stellen.


50 g Hagebuttenpüree
1 TL Tahin
2 TL Apfelsaft
1 TL Agavensirup
1 TL Mizkan
Salz nach Geschmack

Für das Hagebuttendressing, das Püree mit der Tahinpaste verrühren und dann die restlichen Zutaten hinzugeben. Nochmals nachschmecken und bis zum Servieren bei Raumtemperatur stehen lassen.


500 g Grünkohl
80 g Butter
2 TL gerösteter Sesam
Salz, Chiliflakes, Zitronenabrieb & Ahornsirup nach Geschmack

Für den Grünkohl, Diesen waschen und abtrocknen. Dann die Blätter in kleinen Stücken abzupfen und eine Pfanne oder breiten Topf erhitzen. Darin die Butter braun werden lassen und den Kohl zugeben. Nun mit den Gewürzen abschmecken und solange bei mittlerer Hitze kochen bis der Kohl gar aber noch bissfest ist. Zuletzt noch den Sesam darüberstreuen.


Den Grünkohl auf ein Teller geben und darauf das vorsichtig gesäuberte Miso-Eigelb geben. Dann noch die Zwiebelpickles anrichten und etwas Hagebuttendressing angießen.

2018-10-02T08:51:31+00:00By |Categories: glutenfree, savory, sugarfree, veggie|

About the Author:

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.