Japanese Egg Sauce (Kimizu)
Kimizu is an egg yolk–based sauce that works great for seafood and vegetable salads.
This approach maintains the Japanese flavor profile while removing the high carbs of the original recipe.
Ingredients
Sauce
- 2 tbs rice vinegar
- 1 tbs sake or dry white wine
- 1-2 teaspoons allulose, or to taste
- 2 egg yolks, at room temperature
- ¼ teaspoon flaky sea salt
Thickener
- Tiny pinch xanthan gum if needed
Method
You can use either Sous Vide or stovetop for this; sous vide takes longer but gives you a precision result with no risk of over-cooking the egg.
Sous Vide
Combine the sauce ingredients in a small jar. Close the lid fingertip-tight. Cook sous vide at 145-150°F for 20-30 minutes, then whisk or blend until smooth.
Stovetop
In a small stainless steel bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), whisk together the sauce ingredients and cook over low heat, whisking constantly, until warmed and slightly thickened, 1½–2 minutes.
Finishing
If the sauce needs thickening, whisk in the xanthan.
For the smoothest sauce, press through a wire-mesh sieve into a small bowl and cool.