Miso and Egg Sauce

Directions

1. 1
   In a small cup, mix the sake with 2 tablespoons water.
2. 2
   In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste.
3. 3
   Add the rice wine and water mixture little by little, grinding all the time.
4. 4
   Season to taste with shoyu.
5. 5
   Have at hand a bowl half-filled with cold water and ice cubes.
6. 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. 7
   Set the bowl of sauce in the bowl of cold water and ice cubes to cool.
8. 8
   Tama-miso may be stored in the refrigerator, covered, for three days.
9. 9
   Heat the sauce through before using it.