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Japanese Egg Yolk Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1131
Energy (kCal)2044.3832
Carbohydrates (g)2.1092
Total fats (g)231.5447
  • Cuisine

    Asian >> Japanese >> Japanese

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    lemon juice 1/2 teaspoon 0.5592 0.1754 0.0089 0.0061
    white miso paste 2 1/2 tablespoons - - - -
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    salt to taste - - - -
    white pepper 1 pinch ground 0.444 0.1029 0.0156 0.0032
    yuzu japanese orange 1/4 teaspoon grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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