Japanese Egg Yolk Sauce Recipe

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Japanese Egg Yolk Sauce
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Ingredients:

Directions:

  1. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2176.37 Kcal (9112 kJ)
Calories from fat 2118.28 Kcal
% Daily Value*
Total Fat 235.36g 362%
Cholesterol 494.12mg 165%
Sodium 1566.88mg 65%
Potassium 265.8mg 6%
Total Carbs 13.52g 5%
Sugars 2.56g 10%
Dietary Fiber 2.35g 9%
Protein 22.9g 46%
Vitamin C 1.9mg 3%
Vitamin A 0.2mg 7%
Iron 2.9mg 16%
Calcium 103.1mg 10%
Amount Per 100 g
Calories 556.58 Kcal (2330 kJ)
Calories from fat 541.73 Kcal
% Daily Value*
Total Fat 60.19g 362%
Cholesterol 126.37mg 165%
Sodium 400.71mg 65%
Potassium 67.98mg 6%
Total Carbs 3.46g 5%
Sugars 0.66g 10%
Dietary Fiber 0.6g 9%
Protein 5.86g 46%
Vitamin C 0.5mg 3%
Vitamin A 0.1mg 7%
Iron 0.7mg 16%
Calcium 26.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.7
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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