This sweet and silky miso sauce is thickened and enriched with an egg yolk for an even more velvety texture.
- 1 cup shiro (white) miso
- 1 tbsp. sake
- 1 tbsp. mirin
- 2 tsp. sugar
- 1 egg yolk
- 3 tbsp. rice vinegar
Fill a 2-quart saucepan with water to a depth of 1"; bring to a boil over high heat. Reduce heat to medium-low.
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.
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.
Toss spinach, seaweed, tuna, or daikon with enough sauce to coat.