I don't think you realize just how incredibly thankful I am to you right now for sharing this recipe. Every single teppenyaki place I go to, I get lobster and egg yolk sauce. Benihana sucks to me cause they don't have it. Domo 77 or Japan 77 is always my favorite cause they make it so well! They've never shared the exact recipe, and I looked FOREVER scouring the internet for this to no avail. You are, to my knowledge, the first person to actually share the real recipe so far. There are people that looked for this for decades. One woman wrote a blog about her trial and error for years about it, she figured it out, but it took her forever. But no one made a video confirming it until now. If only I didn't stop looking s couple years ago I would've found this last year. Thank you friend, you have allowed me to enjoy this sauce to my hearts content!
House of Japan Dublin Ohio has the best egg yolk sauce recipe I have EVER had in my life hands down! When they fry it on the grill, it turns to a nice crispy golden outside with a smooth creamy inside. I have tried all different kinds but nobody topped theirs on flavor for me and tons of other people around Ohio. It's so good most of us will only eat there. Chef's & the food is always 10/10 too!
I’ve been on a decade long quest to figure out how to make egg yolk sauce like HoJ in Dublin lol couple other places in Columbus are similar so must be a central Ohio thing. Next step is bribe a chef there
I tried it and although it's good it's nothing like HO Japs. Someone needs to infiltrate. I tried different versions of this recipe as well I added Japanese mayo and white miso , lemon juice and orange zest I might be on the right track but it's still too yellow. Maybe I need to increase the miso and mayo
This video is missing 1 very important ingredient and tool to mix it with. I used to work at Shi Chi Japanese steak house and I saw the master making it himself. The consistency and taste is same as HOJ in Dublin.
I used to go to Ron of Japan in Northbrook, IL for several of my birthdays when I grew up in IL. Was always a fan of that yolk sauce hence why Im here, I actually learned it when I went to college with a guy who cooked there for a year. He said it was secret but told me it anyway
South Bend, Indiana has a restaurant called Hana Yori of Japan and they have egg yolk sauce. Which is very hard to make and my mom failed a couple times. No success, but hopefully this will work.
Hana yori is one of my favorite restaurants, im here for the same reason you are. How did the sauce come out was it similar to the hana yori style we are used to?
Hey, thank you for this. If end up taking your trip to Chicago, you can find this in the northern suburbs, either at Ron of Japan or Tsukasa. This recipe seems to have the most authentic consistency of all the ones I've looked at. One thing I do that works well: I put my golden sauce into a Ziploc bag, cut the corner off, and pipe it onto each shrimp. This works very fast, which is good when you're making a large amount of shrimp. I suppose you could even get decorative using a cake-decorating tip. Oddly enough, golden sauce seems to be unique to restaurants in northern Illinois and northwest Indiana. Some comments lead me to believe that it might have made its way to Ohio as well. I don't think you will find it anywhere else in the country.
Originally from Chicagoland. They have this at most of the independent hibachi places there, Shogun in Naperville and Kampai in Mt Prospect (which I just found out is gone) are the two that we found it at first, years ago, but almost everyone except Benihana has it there to some degree. Many of them also have a garlic topping, would love a video on that as well. I will be making up the egg yolk topping and cooking some shrimp with it asap. Thanks for the video!
I am from Bloomingdale and there is a good Habachi restaurant on Bloomingdale RD & Army Trial. Across the street from Jewel. Ron of Japan is the absolute BEST!!! They have one in Chicago, North Brook and even in Osaka Japan! Went there for decades since I was young! Awesome egg yolk sauce for their lobster boat and scrimp!! QUESTION: What oil is best to use? GREAT VIDEO!
I have been trying to replicate the egg yolk recipe from Shogun in Naperville for years!!! I always ask the chefs how they make it, hoping to get little hints here and there. They dont give much away but I will never stop my quest to discover their recipe! It is probably my favorite taste in the world.
@@kw7681 I learned from an old blog that adding annatto oil at the end while whisking, just a very small amount, gives it that more golden color and adds some flavor that gets it either there or very close. I made it last week and I was happy with the results. My only issue is that at Shogun, they put it on the griddle before putting it on the shrimp and I have not mastered the transfer of it from the bowl to the griddle to the shrimp, it ended up all over the place, but it was still really good.
There once was a hibachi restaurant in Mount Prospect outside of Chicago called Kampai. I have tried Ron of Japan and a few others and nothing compares. They have closed and the recipe is perhaps lost forever.
I am just outside Chicago and I've been going to House of Kobe in Schererville IN since the late 70's. The first time I got yolk shrimp it was accidental. I wanted the regular shrimp but I was to embarrassed to complain. Turns out they are so good. I always get the appetizer size now with my meal. Its to rich for me to eat a full meal size(12), but the App size(4) is just enough. So good. Oh, they always finish with a squeeze of lemon.
If you want to make it. Same recipe as here, but no salt. Instead, use a tablespoon of white Miso paste. And for color, use a very small amount of annato oil. The oil is used in the cheese industry to turn cheese yellow. And in this, it'll make the yolk sauce very close to the Chicago area style. Add more miso paste if you feel it doesn't taste close yet. Adjust annato oil to suit color. If you collapse the sauce, you can save it by adding another yolk and continuing to mix.
Heyo! What's the shelf-life on this? Since the recipe isn't really out there, I'm unsure how long a batch can be kept in the fridge before I have to make a new one
Try to duplicate the yolk sauce from Ron of Japan I’ve been trying to duplicate for years I’ve gotten close but I feel your consistency is way better. I’ve added sake to mine and I steam with sake as well. But my consistency has never been so thick im going to try it your way and add some sake and see if it come out like yours. Thank you for taking the time out to show us your talent and skills very appreciated
So excited to try this out. Been yearning for this ever sense I had this sauce. What about the French garlic? its something more than garlic and bread crumbs, it’s less potent and sour.. have a recipe?
Originally it was used on shrimp as an appetizer. I heard of customers putting it on fried rice and other proteins. It’s an old recipe and not too many Japanese Steakhouses left that serve this sauce.
I love it on my chicken too. After chicken cooked, put a large dollop of egg yolk sauce on top, then put a cover over top of it and let it melt into chicken.
Ive tried with a handheld blender. It doesn't incorporate as much air into the mix. Did you slowly add the oil? too much oil will make the sauce collapse.
That's exactly what it is a warm mayo , It's one of the five French mother sauces, Hollandaise Sauce. If you've had Eggs Benedict for breakfast this same sauce is served over the poached eggs , Canadian bacon and English muffin. Best way to eat warmed mayo.😉😉😁
