Japanese Egg Yolk Sauce


"Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily."


10 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.
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  1. 7 Ratings


We tried your version of egg yolk sauce, and it wasn't exactly what I was looking for, (which was okay because my husband & I craved it so badly we actually went out to Domo 77 for the real thin...

I haven't tried this yet, it sounds right, except for the 2 cups of Miso paste, and the cup of white pepper, yuck! You must have meant 2 teaspoons of miso paste, and 1 or 1/2 teaspoon of white ...

This is fantastic. We eat at a restaurant called Ron of Japan in Chicago. When we found this recipe we tried it with just egg yolk, veg oil and not quite all of the Miso Paste (found at an inter...

I tried this recipe and I do not think that it is even close to what the Japanese Restaurant's serve. The miso paste was too strong and apparent in the sauce.

Can't find Miso Paste anywhere! Tried the recipe without it, the consistency was not what I was looking for/expecting, more like a hollandaise sauce than the egg yolk sauce I was looking for.

I followed this recipe exactly except I used canola oil and it turned out very well. I moved from Columbus, OH to Cleveland and can't find any Japanese Steakhouses here that have this sauce. I w...

I can not even rate this sauce. not even close to the japanese egg yolk sauce that I have tryed it is runny not thick even when you slowly add the oil.