1 very easy 10 min egg yolk Ingredient preparation Ingredients no cook Recipes - Japanese

Tamago no moto / egg yolk emulsion

This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate binder. For successful, creamy emulsification, add a small amount of oil to egg yolk at a time and whisk well. Otherwise, the two ingredients end up separating unhappily.

390 calories (whole recipe); 2.5 g protein; 41.0 g fat; 0 g carbohydrate; 0 g net carbs; 7 mg sodium; 211 mg cholesterol; 0 g fiber

111 calories (1
tbsp); 0.7 g protein; 11.7 g fat; 0 g carbohydrate; 0 g net carbs; 2 mg
sodium; 60 mg cholesterol; 0 g fiber

<Ingredients>

(Yields 3 1/2 tbsp tamago no moto)
1 egg yolk
3 tbsp oil (see Notes)

<Directions>
1.

Drizzle oil on egg yolk, a small amount at a time, and whisk vigorously.

When done, the mixture has the consistency of mayonnaise.
Keep refrigerated until use.

<Notes>

  • Amount of oil per egg yolk varies by individual cook and main ingredient (to which the emulsion is mixed), typically ranging from 2 tablespoons (30 cc) to 80 cc. 
  • Keeps for a few days to over a week, depending on the amount of oil mixed in.

Recipes with tamago no moto

(Last updated: May 18, 2016)

Leave a Reply

free email series
5 Secrets to Japanese Cooking
Making flavorful Japanese food is EASIER than you think.
You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.