Miso and Egg Sauce recipe – healthy & easy
This image courtesy of Joseph DeLeo
Made from egg yolk and Saikyo miso (sweet white miso), tama-miso is used as a topping or basting sauce for grilled foods, and a base for dressings. Tama-miso is prepared in a Japanese mortar, a suribachi, with a wooden pestle, a surikogi. If you do not have these utensils, use a bowl and a sturdy plastic spatula.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationkosher, lactose-free, peanut free, tree nut free, vegetarian
Equipmentmortar and pestle
Five Ingredients or LessYes
Taste and Texturesalty, savory, sweet, umami, winey
Type of Dishbarbecue sauce, dressing, sauces
- 2 tablespoons sake (rice wine)
- 3½ ounces (about 5 tablespoons) Saikyo miso (sweet white miso)
- 1 tablespoon sugar
- 1 large egg yolk
- About 1/3 teaspoon usukuchi shoyu (light-colored soy sauce), preferable, or regular shoyu
In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu.
Have at hand a bowl half-filled with cold water and ice cubes. 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. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
2000 Hiroko Shimbo
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.