Miso-and-Egg Sauce

Name: Miso-and-Egg Sauce
Yield: ⅔ cup sauce
Cuisine: Japanese
Ingredients: 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 3½ ounces (about 5 tablespoons) Saikyo miso (sweet white miso); 3½ ounces (about 5 tablespoons) Saikyo miso (sweet white miso); 1 tablespoon sugar; 1 large egg yolk; About ⅛ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; About ⅛ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; About ⅛ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu

Tama-miso

Preparation info

⅔ cup
sauce

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

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. You will find recipes that call for tama-miso in Part II.

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.

Ingredients

Asia
Japan
Sauce
Vegetarian

Ingredients

Method