Jul 18, 2008 Egg Miso Sauce (Tama Miso) This sweet and silky miso sauce is thickened and enriched with an egg yolk for an even more velvety texture. Condiments and Sauces Eggs Japanese Spring Summer Easy Recipes Leave a Comment Save Recipe Print Email Enlarge Credit: André Baranowski 1 cup shiro (white) miso1 tbsp. sake1 tbsp. mirin2 tsp. sugar1 egg yolk3 tbsp. rice vinegar 1. Fill a 2-quart saucepan with water to a depth of 1"; bring to a boil over high heat. Reduce heat to medium-low. 2. In a medium bowl, whisk together miso, sake, mirin, sugar, and egg yolk. Place bowl over saucepan; cook, whisking, until mixture thickens, about 3 minutes. 3. Remove bowl from heat and whisk in rice vinegar and 3 tbsp. water. (If a thinner sauce is desired, add a little more water.) Chill. 4. Toss spinach, seaweed, tuna, or daikon with enough sauce to coat. Save Recipe Print Email This article was first published in Saveur in Issue #113 Subscribe now More from Saveur.com 31 Easy Casseroles Rhubarb Recipes Frozen Cocktails Fresh Lobster Recipes Breakfast and Brunch Sides Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?