- 1 Pasteurized Egg
- ½ cup Sake (Junmai-shu recommended) *1
- 1 slice Ginger (optional)
- 1 to 2 Tbsp Sugar
- Break egg into a small bowl and mix well with sugar.
- Heat up sake in a small pot over low heat.
- Whisk in just a little bit of hot sake into the egg mixture.
Gradually and very slowly, pour in the rest of the sake while whisking. Adding the sake too quickly will cause the egg to coagulate. Mix well until the texture becomes foamy.
*1 Learn about different kinds of sake here.