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READY IN 10 mins

Japanese Egg Yolk Sauce

Read Reviews (7)

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

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Original recipe makes 1 1/2 cups Change Servings

3 egg yolks
1/2 teaspoon lemon juice
2 1/2 tablespoons white miso paste
1 cup vegetable oil

salt to taste
1 pinch freshly ground white pepper
1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel

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Directions

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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PREP 10 mins
READY IN 10 mins

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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 international 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!

—bunbun

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Most Helpful Critical Review

Dec 31, 2003

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 YAHOO)! 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'm nuts too...

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7 Ratings

Dec 31, 2003

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? The rest sounds like it should be right though. Sure would be interested in the correct quatities.....Thanks!

—STEVE_HANSEN

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Feb 01, 2010

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.

—terrygirlcook

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Mar 02, 2009

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.

—MikeD

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Apr 19, 2011

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.

—bradleyt2

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Jul 17, 2012

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 was so excited to make it at home. Thank you

—passionnluv

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Nutrition

Calories
181 kcal
9%

Carbohydrates
1.2 g
< 1%

Cholesterol
51 mg
17%

Fat
19.5 g
30%

Fiber
0.2 g
< 1%

Protein
1.1 g
2%

Sodium
137 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese Egg Yolk Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 181
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 3.3g 16 %
Cholesterol 51mg 17 %
Sodium 137mg 5 %
Potassium 13mg < 1 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 1.1g 2 %
** Sugars 0.3g
Vitamin A 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 1 %
Magnesium < 1 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.