Miso and Egg Sauce

• 2 tablespoons sake (rice wine)
• 3 1/2 ounces (about 5 tablespoons) Saikyo miso (sweet white miso)
• 1 tablespoon sugar
• 1 large egg yolk
• About 1/3 teaspoon usukuchi shoyu (light-colored soy sauce), preferable, or regular shoyu

1. In a small cup, mix the sake with 2 tablespoons water.
2. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste.
3. Add the rice wine and water mixture little by little, grinding all the time.
4. Season to taste with shoyu.
5. Have at hand a bowl half-filled with cold water and ice cubes.
6. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes.
7. Set the bowl of sauce in the bowl of cold water and ice cubes to cool.
8. Tama-miso may be stored in the refrigerator, covered, for three days.
9. Heat the sauce through before using it.

sake, sugar, egg yolk, usukuchi shoyu

Taken from www.cookstr.com/recipes/miso-and-egg-sauce (may not work)