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Place the egg yolks into a cylindrical container which is big enough to hold 1L and a stick blender.
In a little bowl mix ½ of the vinegar, yuzu juice, sea salt, Japanese mustard, dashi powder and sugar. This is your vinegar solution.
Add the vinegar solution to the egg yolks and mix well with a stick blender.
Place the oil in a pouring jug, put the stick blender on slow and trickle in the oil. You will need to continuously move the stick around so no oil is missed.
Once all the oil is emulsified, stir in the remaining rice vinegar. Add in the hot water a little at a time and rigorously stir until you achieve the right consistency.