Skip to main content New<> this month
Get the Allrecipes magazine

Japanese Egg Yolk Sauce

Rated as 3.27 out of 5 Stars
0

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

Ingredients

10 m servings 181
Original recipe yields 12 servings (1 1/2 cups)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 181 calories; 19.5 1.2 1.1 51 137 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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 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 ...

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.

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 have been craving this sauce for ages. I have ruined so many eggs trying to make it. Finally my hubby (tired of me using up his cheesy omelette ingredients) bought me a pack of mccormicks holl...

Nailed it! a few tweaks to taste but the key is to mix with a mixer not a spoon not a fork not a whip a mixer and pore the oil in slowly and let it sit overnight. Took a little hunt for white M...