Iburrigakko Tartar Sauce

12 ingredients•Prep: 15 mins•Cook: 10 mins
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hwoo.lee•

December 17, 2025

This may be a difficult one to source, but this is by far my favorite Tartar sauce I've ever had. A sauce I also learned at SUGALABO.

Ingredients (12)

Instructions

  1. Prepare the eggs: Boil the eggs (4) until hard-boiled (about 10-12 minutes in boiling water). Transfer them to an ice bath to stop the cooking and chill completely.

  2. Separate and process: Peel the eggs and separate the yolks from the whites. Press the yolks through a fine-mesh sieve (tamis) to get a smooth, creamy texture.

  3. Dice the egg whites into a fine dice.

  4. Combine: Mix together the mayo (⅘ cup), sieved egg yolks (4), diced egg whites, iburrigakko (¼ cup), rakkyo (⅕ cup), shallots (1 ⅖ oz), cornichon (⅛ cup), and capers (⅛ cup).

  5. Season with fingerlime, salt, black pepper, sherry vinegar, and smoked paprika to taste.

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