Japanese Eggyolk Sauce (Mayonnaise) for Seafood

Total Time
Prep 5 mins
Cook 0 mins

This recipe is one I recently adopted. I have not yet tried it, but it sounds as though this recipe is great! Here's what the original poster had to say about this recipe: "I came across a request for an eggyolk sauce recipe on the forum. I did a little research on the net and since I found so many requests, I decided I need to try this. So this is my version of the widely searched sauce. I don't know whether it is anything like the real stuff, so I appreciate if people would tell me so in a review. In any case I believe this is a nice recipe for a little different homemade mayonnaise, that tastes good with Seafood. On tasting it, I believe that variations with wasabi, ginger or garlic would be very nice as well."


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

This receipe was fantastic. I followed it to the letter, but the next time I will add a tad more soy sauce and miso. Who needs Ron of Japan anymore? Dinner for 3 is about $180.00 easily. Thank You Thank You. Oh by the way I found myself eating it before I even cooked the seafood. lmao

nube225 July 02, 2005

Ah yeah, that's good. I used this as the base for a mayonnaise sauce I made for one of my sushi rolls. I like this one because it's made from scratch and I don't have to rely on Kewpie or Best Foods. Used everything except the orange rind. I used a little lemon juice & water so it wasn't so thick. I told my date this was a heavily guarded secret recipe from Lead Sushi Chef Shogun Masago when I was his apprectice in Japan. Who? What? Who cares, she bought it!!! Definitely won points on this one. Arigato Gozaimasu Anke R!!

Ali G January 20, 2005

There was a moment when I closed my eyes and had the first taste of the egg yolk sauce topped-shrimp, each bite generously dipped in a mixture of soy sauce, sake, and chives, and I was transported back to Ron of Japan in Northbrook/Chicago. Next, I tasted the lobster… yum! I know it has been months since I first requested the recipe on this site, and you (Anke R) quickly went to work on the recipe. Several people did come up with similar recipes, but this one seemed the most likely candidate. It was perfect! I saved my first try for a special occasion, New Year’s Eve dinner. I had a hard time finding Miso, which seems to be the magic flavor ingredient I’d tasted but did not know its name. I unsuccessfully searched for powder, but did find a rather large container of prepared paste. (I sure hope it freezes well!) Because your recipe called for ½ teaspoon of Miso and another posted recipe called for 2 ½ tablespoons–a big difference–I compromised by marinating the shrimp and lobster in baggies, each rubbed with a tablespoon of the Miso paste. I stir-fried the shrimp, then the diced lobster, both in a little oil and butter, including the empty lobster shells. I carefully placed the lobster meat back into their shells. I positioned both shrimp and lobster in the wok (I recommend something flat for this step, since I had a hard time keeping the shells from falling over and spilling out the lobster meat). I covered these generously with the sauce, and poured some white wine around them. I lowered the heat, covered them, and let them steam while I prepared the stir-fried vegetables in another wok. My husband, who has never had egg yolk sauce from Ron of Japan, was very impressed, and now understands why I’ve raved about it for years! Thank you so much!!! Since I have quite a bit of sauce left over, I’m eyeing the rest of the shrimp I peeled yesterday to use in the Paella for tonight’s dinner. Surely, with all the chicken and the mussels, no one will mind if I steal a few shrimp for appetizers. A Japanese inspired appetizer with a traditional Spanish feast! A nice way to start the New Year!

shesacharm January 01, 2005