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japanese-egg-yolk-sauce-recipe

Japanese Egg Yolk Sauce

A rich and creamy sauce made from egg yolks, perfect for drizzling over vegetables, fish, or rice.
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Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Japanese
Servings: 4 servings
Calories: 100 kcal

Ingredients 

Main Ingredients

  • 4 egg yolks
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon dashi stock

Instructions 

  1. 1. In a bowl, whisk together the egg yolks, soy sauce, mirin, sugar, and dashi stock until smooth.
  2. 2. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the sauce thickens. Do not let it boil.
  3. 3. Remove from heat and let it cool slightly before serving.

Nutritional Value

Calories: 100kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 200mg | Sodium: 500mg | Potassium: 50mg | Sugar: 2g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg

Keywords

Egg Yolk Sauce, Japanese Sauce
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