Japanese Egg Yolk Sauce Recipes
JAPANESE EGGYOLK SAUCE (MAYONNAISE) FOR SEAFOOD
This recipe is one I recently adopted. I have not yet tried it, but it sounds as though this recipe is great! Here's what the original poster had to say about this recipe: "I came across a request for an eggyolk sauce recipe on the forum. I did a little research on the net and since I found so many requests, I decided I need to try this. So this is my version of the widely searched sauce. I don't know whether it is anything like the real stuff, so I appreciate if people would tell me so in a review. In any case I believe this is a nice recipe for a little different homemade mayonnaise, that tastes good with Seafood. On tasting it, I believe that variations with wasabi, ginger or garlic would be very nice as well."
Provided by spatchcock
Categories Sauces
Time 5m
Yield 300 ml
Number Of Ingredients 7
Steps:
- combine all ingredients except the oil in a mixing bowl or blender.
- start beating/blending and add the oil subsequently in a small stream.
- Refrigerate for a few hours before using, so the spices can mingle.
- Important note: all ingredients must have roomtemperature.
Nutrition Facts : Calories 7, Fat 0.8, SaturatedFat 0.1, Cholesterol 1.8, Sodium 0.1
SOY-SAUCE-PICKLED EGGS
Yusuke Shimoki runs Engawa, a tiny bar in Japan. To accompany his sakes, he occasionally serves soy-sauce-pickled egg yolks, which he cures in a mixture of mirin-sweetened soy sauce and a strip of the dried kelp known as kombu. A recipe for it appeared in The Times in 2015, after Shimoki visited the United States. You can marinate the yolks for as little as 6 hours and as long as a couple of days, but they are perhaps best after 8 or 9 hours, when the yolks become creamy, with a slightly firm skin.
Provided by Sam Sifton
Categories snack
Time 8h
Yield 3 to 6 servings
Number Of Ingredients 4
Steps:
- Combine soy sauce, mirin and kombu in a small bowl.
- Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.
- Serve 1, 2 or 3 yolks per person, over steamed short-grained rice.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 2347 milligrams, Sugar 0 grams
JAPANESE EGG YOLK SAUCE
Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.
Provided by SLPAULSON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 1.2 g, Cholesterol 51.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 136.6 mg, Sugar 0.3 g
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