Many dishes in Japan, especially Sukiyaki (a hotpot of meat and vegetables) and Donburi (meat on rice), are meant to be eaten with a ‘golden egg sauce’ – but egg sauce is basically a raw egg, or sometimes just the raw yolk of an egg, slightly beaten. Sometimes it may have lemon juice or soy mixed in with it. But since it’s raw, is it safe to eat?
The answer is, if you are in Japan then yes, as the eggs will be very fresh, not more than a day or two old.
If you are in the UK or elsewhere then unless you know the eggs are farm fresh then they are probably several days, if not weeks, old and should never be eaten raw.