How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Japanese Eggyolk Sauce for Seafood?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Japanese Eggyolk Sauce for Seafood suitable as seafood?

Yes, Japanese Eggyolk Sauce for Seafood falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Japanese Eggyolk Sauce for Seafood?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggyolk Sauce for Seafood Recipe

Name: Japanese Eggyolk Sauce for Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Japanese Eggyolk Sauce for Seafood – a delicious recipe with egg yolks, canola oil, light miso, sake, sugar, orange rind. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
746 kcal
Category
Seafood

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