Japanese Eggyolk Sauce Mayonnaise For Seafood

JAPANESE EGG YOLK SAUCE

Steps:

• 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.

JAPANESE STEAKHOUSE GOLDEN SHRIMP

Steps:

• Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
• Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
• Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

EGG YOLK SAUCE

Steps:

• In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well. Set blender to lowest setting and SLOWLY add in oil (Drizzle) until thick and rich. (Oil is to be added while blender is going).
• Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Steps:

• Combine all ingredients.
• Refrigerate at least half an hour before serving.
• Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!

SAKURA SAUCE

Steps:

• In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
• Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise.
• Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
• Add white pepper, salt, soy sauce, and remaining oil.
• Mix until well blended.
• Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
• Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
• *The wine creates steam so sauce will cook on top.

SPICY MAYONNAISE FOR SEAFOOD, BURGERS OR SANDWICHES

Steps:

• Combine all ingredients, stir well and chill until ready for use.

JAPANESE EGGYOLK SAUCE (MAYONNAISE) FOR SEAFOOD

Steps:

• combine all ingredients except the oil in a mixing bowl or blender.
• start beating/blending and add the oil subsequently in a small stream.
• Refrigerate for a few hours before using, so the spices can mingle.
• Important note: all ingredients must have roomtemperature.