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

• Ebi to zukkiini no ebimayo-fu / shrimp and zucchini in ebimayo-style sauce
• Tsumire to retasu no nimono / fish dumplings and lettuce simmered in broth
• Ebi-shinjo to yasai ribon no nabe / hot pot with prawn-fish dumplings and vegetable ribbons

(Last updated: May 18, 2016)