*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.
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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;)
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!
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!
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
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!!!
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!
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