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    You are in: Home / Recipes / Sakura Sauce Recipe
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    Sakura Sauce

    Sakura Sauce. Photo by SummerAspen

    1/1 Photo of Sakura Sauce

    Total Time:

    Prep Time:

    Cook Time:

    9 mins

    5 mins

    4 mins

    Wendy W88's Note:

    Smooth Japanese creamy sauce for seafood or chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
    2. 2
      Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise.
    3. 3
      Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
    4. 4
      Add white pepper, salt, soy sauce, and remaining oil.
    5. 5
      Mix until well blended.
    6. 6
      Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
    7. 7
      Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
    8. 8
      *The wine creates steam so sauce will cook on top.

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    Ratings & Reviews:

    • on March 05, 2002

      I would definitely make this in a food processor, not by hand. It should thicken then.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2002

      I want to apologize for posting this recipe without actually trying it first. So, please be warned that a few people have tried this, and it isn't turning out right. If anyone knows a better or correct way to make it, please let me know. This was requested by me in the discussion group, and someone else passed it along to me. But, people are having problems with it being too thin. Would love suggestions, or correct way to make it! Sorry again, and thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2010

      I used 6 egg yolks and 2 whole eggs and beat by themselves for 10 minutes. They thickened on their own. Then I added 2/3 cup of vegetable oil at a time slowly until it was the right consistency 2 tablespoons of soy sauce and left the salt and pepper the same.... Turned out perfect :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Sakura Sauce

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2001.2
     
    Calories from Fat 2001
    99%
    Total Fat 222.3 g
    342%
    Saturated Fat 29.7 g
    148%
    Cholesterol 194.4 mg
    64%
    Sodium 3024.0 mg
    126%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 5.9 g
    11%

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