shake · dip
★ STARRED KITCHENPrep 5 minEgg-Yolk Tare Dipping Sauce
Independent adaptation of a publicly published Matt Abergel recipe. Not affiliated with, sponsored by, or endorsed by Matt Abergel.
DIP · CHICKEN TSUKUNE SKEWERS
In the published recipe, this is the dip for Yardbird tsukune. The same recipe pairs it with Teriyaki Tare Sauce, the tare sauce.
Abergel's egg-yolk tare dip for chicken tsukune.
On the jar
EGG-YOLK
- Method
- shake
- Yield
- about ¼ cup
- Ingredients
- 2
Stove sauce. Cook from the recipe
Ingredients
- Waterroom-temp water (50% of finished tare volume)
- Egg Yolkabout 1 yolk (18 g)
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Cap the jar and shake until emulsified.
Get Egg-Yolk Tare Dipping Sauce + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Companion jar
Egg-Yolk Tare Dipping Sauce wants a whisk and a stove. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 5 national awards
- Creamy Scallion DipNATIONAL AWARD WINNEROn the jar: CREAMY
- Horseradish Mustard Dip★ STARRED KITCHENOn the jar: HORSERADISH
- Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
Provenance
Matt Abergel. Japanese yakitori / Hong Kong. Cited awards include: Michelin 1* (Yardbird, Hong Kong).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Matt Abergel / Melbourne Food & Wine (Yardbird tsukune) (published as “Egg-Yolk Tare Dipping Sauce”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.