Simple Way to Japanese Mapo Tofu Sauce

Japanese Egg Yolk Sauce

Let me share my japanese style mapo tofu recipe today!

Recipe Summary Japanese Egg Yolk Sauce

Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.

Ingredients | Japanese Mapo Tofu Sauce

3 egg yolks

½ teaspoon lemon juice

2 ½ tablespoons white miso paste

1 cup vegetable oil

salt to taste

1 pinch freshly ground white pepper

¼ teaspoon grated yuzu (Japanese orange), lemon or lime peel

Directions

In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Info | Japanese Mapo Tofu Sauce

prep: 10 mins total: 10 mins Servings: 12 Yield: 1 1/2 cups

TAG : Japanese Egg Yolk Sauce

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