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It is important to thoroughly beat the egg first. Break the eggs into a bowl and start beating. Ensure that all the whites of the eggs have been thoroughly mixed with no pieces left intact.
Add sugar to the egg mixture and incorporate thoroughly. If you like, you may pass this mixture through a sieve for an extra smooth end product.
Place sake in a pot on the heat and bring to just before the boil. Pour the warmed sake into the egg and sugar mixture, stirring all the while to cool down the temperature.
Take the mixture from Step 3, place in a double-boiler/bain-marie and heat up gently for a little more until the texture becomes extra velvety and rich. Keep your eyes on the drink throughout this process to ensure the egg doesn’t cook. Take off the heat and serve in your favorite glass or cup!