Miso and Egg Sauce

1. 1

   In a small cup, mix the sake with 2 tablespoons water.

2. 2

   In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste.

3. 3

   Add the rice wine and water mixture little by little, grinding all the time.

4. 4

   Season to taste with shoyu.

5. 5

   Have at hand a bowl half-filled with cold water and ice cubes.

6. 6

   Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes.

7. 7

   Set the bowl of sauce in the bowl of cold water and ice cubes to cool.

8. 8

   Tama-miso may be stored in the refrigerator, covered, for three days.

9. 9

   Heat the sauce through before using it.

* Per serving · 4 servings · Values may vary.

No additional tips available.