Ron of Japan Egg Yolk Saucecarly
Ron of Japan Crown Shrimp Egg Sauce Recipe :)
- prep time:
- null TBD
- total time:
- null TBD
- Tasty Egg Yolk Sauce
- 3 egg yolks (see note)
- 1/2 teaspoon lemon juice
- 2 1/2 tablespoons white miso paste
- 1 cup vegetable oil
- salt to taste
- 1 pinch freshly ground white pepper
- 1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel
Note: Egg Yolks
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
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 is close. Enjoy and invite me over when you attempt this or we can just go to Ron of Japan!
Source: Lauren Goldberg