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Japanese Eggyolk Sauce for Seafood
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Recipe Information

  • 3 large egg yolks
  • 1 cup (225 ml) canola oil
  • 1/2 tsp (2 ml) light miso or 1/4 tsp (1 ml) dark miso
  • 1 tbsp (15 ml) to 2 tbsp (30 ml) sake
  • 1 pinch sugar
  • 1 pinch orange rind
  • soya sauce
  • 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 be at room temperature.
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