Japanese Egg Yolk Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 19, 2010
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!
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Reviewed: 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
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Reviewed: Dec. 28, 2002
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 ;)
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Mar. 1, 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.
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Reviewed: Dec. 30, 2002
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!
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Reviewed: Jan. 31, 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.
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Reviewed: 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.
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