Japanese Egg Yolk Sauce7 Reviews
- Prep: 10 min
- Ready In: 10 min
“Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.” - by SLPAULSON
Original recipe yields 1 1/2 cups
- 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.
Amount Per Serving (12 total)
- 181 cal
- 19.5 g
- 1.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 thing YAHO..." See moreO)! I think that your version has a very distinctive ginger taste (I'm assuming from the miso paste) that is present in the restuarants' "ginger sauce" not in the "egg yolk" concoction that goes on top of the shrimp or lobster as it is cooking. Maybe I'll tinker with it, because it is close. Thanks ;)"
"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 pepper..." See more? The rest sounds like it should be right though. Sure would be interested in the correct quatities.....Thanks!"
"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 internation..." See moreal grocery store in the dairy section of all places). The key really is in the stirring. Then it works well to let it sit in fridge overnight. We love it! Thank you!"
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