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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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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

181.3 calories; 1.1 g protein; 1.2 g carbohydrates; 51.2 mg cholesterol; 136.6 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2010
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! Read More
(38)

Most helpful critical review

Rating: 3 stars
01/01/2004
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;) Read More
(47)
14 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
12/31/2003
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;) Read More
(47)
Rating: 5 stars
11/22/2010
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! Read More
(38)
Rating: 2 stars
12/31/2003
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! Read More
(30)
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Rating: 5 stars
07/17/2012
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 Read More
(7)
Rating: 1 stars
02/01/2010
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. Read More
(4)
Rating: 3 stars
03/02/2009
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. Read More
(4)
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Rating: 1 stars
04/19/2011
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. Read More
(4)
Rating: 5 stars
12/27/2018
This recipe was SPOT ON!! Thank you so much for sharing it!! I have been looking for this recipe for years. The Japanese steakhouse in Columbus, Ohio used to make this sauce and they shut down and ever since I have been devastated as this yolk sauce was the joy of my visits to Columbus! The only thing I omitted from the recipe was the "1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel". I made this on our Christmas eve dinner with steak, fried rice and shrimp - just like the Japanese steakhouse! It was PERFECT!!! Read More
(3)
Rating: 5 stars
12/14/2017
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 Miso but iv'e been trying to make this for a while.. love it Use a mixer and let oil mix well pour slowly! Read More
(1)