Tamagozake in winter white

December 17, 2010
0 Ratings
  • Serves 1
Author Notes

Traditionally, tamagozake is a Japanese warm sake, raw whole egg and sugar drink thought to help cure a cold. It is a Japanese egg nog. My version adds fresh grated ginger, lemon, and honey while using only the egg white. I also have added spices to my version. This looks like a whole snowy mountain top in a glass, worthy of a haiku. I really like the way it tastes, too. —Sagegreen

What You'll Need
  • 1 farm fresh egg white, beaten until very fluffy
  • 1-2 tablespoons milkweed honey (or other varietal of your choice) to taste
  • 1 tablespoon Meyer's lemon juice
  • 3/4 cup warmed sake, heated below boiling
  • 1 teaspoon peeled, grated fresh ginger
  • Meyer lemon peel twist wrapped around a cinnamon stick for garnish
  • optional dried ground ginger or grated nutmeg and cinnamon sprinkled on top
  1. After beating the egg white until fluffy, mix the honey and lemon juice with it.
  2. Whisk in your heated sake to the egg white mixture. Stir in the fresh grated ginger.
  3. Pour this into your glass. Garnish with lemon peel twist wrapped along a delicate cinnamon stick. You can tuck the lemon peel at one end into a crease of the cinnamon. Sprinkle optional dried ground ginger or grated nutmeg and cinnamon on top.

See what other Food52ers are saying.

  • drbabs
  • Midge
  • Sagegreen

4 Reviews

drbabs December 18, 2010
So pretty, too!
Sagegreen December 19, 2010
Thanks, drbabs. I didn't want to use the whole raw egg, but that is the traditional cold cure recipe.
Midge December 18, 2010
Oh wow, this sounds right up my alley.
Sagegreen December 18, 2010
I loved the whites in your Creme Vermont! Each week I think I might sit out the contest, but then the new theme inspires me so much, I come up with wild ideas.