This is really sort a note to self, since I always forget how I’m supposed to make this much beloved salty eggy sauce (eaten over rice).
Tamago miso, or tama-miso for short
- Tiny bit sake
- 1 c water
- Dashi
- 3 tbsp miso
- 2-3 eggs (beaten)
- Chopped green onions
Combine as one would when making miso soup, but the end product should be saltier and thicker. The ingredients should be added in the order above. The eggs thicken gradually and should be stirred throughout the operation.
Chez Yusuke 