Recipe for cooking sakura sauce

Recipes from Japan and Korea :: Japanese and Korean Sauces and Condiments

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:42 am

3 egg yolks
1 whole egg
1 quart canola (or other vegetable) oil
1 Tbsp. white pepper
1 Tbsp. salt
Soy sauce to taste (approximately 5-6 Tbsp.)
Cooking wine

Put 3 egg yolks in a tall quart-size c.. Put 1 whole egg in also. Add about 1/2 quart of canola (or other vegetable) oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.

To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle and distribute water/wine around it, simmer for 3 to 4 mins. and serve. The water is used to create steam so the sauce will cook on top. Enjoy!