Directions

To Make

1. In a large jug or measuring cup, add the egg yolks.
2. In a separate bowl, add the yuzu juice, salt, dashi powder and sugar, and half the vinegar. Mix together.
3. Add this mixture to the egg yolks and blend until well incorporated.
4. Slowly pour in the oil while blending on a low speed until fully emulsified.
5. Add wasabi to taste and blend until wasabi is incorporated.
6. Stir in the remaining rice wine vinegar.
7. Add in some hot water and whisk through rigorously to achieve your desired consistency.
8. Serve.