Can anything be as versatile as an egg? (Here I go again, singing my ode.) Main dish. Side dish. Dessert. Cooked any which way. We've talked about all that at length. At this point one might be tempted to ask - what else is left to discuss? Well... (insert secret chuckle here) there's a little something brewing on my back burner, but it's not quite done yet. All in good time.
While we're waiting, how about this? Let's talk egg sauce. I don't mean mayonnaise. I don't mean Hollandaise. And I don't mean Caesar Salad dressing. I was thinking more along the lines of those Japanese egg sauces that take shrimps, chicken or vegetables to a whole new level of yum.
I found two recipes I'd like to share with you today. The first one comes from allrecipes.com
You will need:
- 3 egg yolks
- 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
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.
You don't have a squeeze bottle handy? You can store it this way:
|Japanese egg yolk sauce|
The second recipe comes from About.com :
The sauce is called Kimizu (kimi meaning egg yolks, zu meaning vinegar) and calls for:
2 pasteurized egg yolks
2 tbsp rice vinegar
2 tbsp sugar
3 tbsp dashi soup
Put all the ingredients in a bowl, mixing well. Place the bowl over hot water and heat the sauce, stirring constantly until thickened. Cool before serving.
Here's what the sauce looks like, drizzled over chicken and purple asparagus:
If I could say Bon Appetit in Japanese, I would.