Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 Egg (see note)
1 tb Vinegar
1 c Salad oil
1/3 c Sour cream
2 tb Japanese soy sauce
2 tb Mirin or dry sherry
1/3 c Beef broth

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Combine egg, vinegar and 1/4 cup of the oil in a blender. Process
until creamy. Slowly add remaining oil at high speed until mixture
resembles mayonnaise. Transfer to a bowl and add sour cream, soy
sauce, main and broth.

Place sauce in small individual dishes for each diner.

Editor's note: According to studies, uncooked eggs may not be safe
since, in rare instances, they may carry salmonella. If you are
reluctant to eat raw egg, an egg substitute such as Egg Beaters may
be used.

PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7
g saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

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