Sakura Sauce

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  • 3 egg yolks
  • 1 whole egg
  • 1 quart vegetable oil, divided
  • 1 tablespoon white pepper
  • 1 tablespoon salt
  • Soy sauce to taste (approximately 5 to 6 tablespoons)
  • Cooking wine


  1. Put 3 egg yolks into a tall quart-size cup. Put 1 whole egg in also.
  2. Add about 1/2 quart vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency.
  3. Add white pepper, salt, desired amount of soy sauce and remaining 1/2 quart of oil, and continue to mix until well blended.
  4. To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The water is used to create steam so the sauce will cook on top.

Posted by WingsFan91 at Recipe Goldmine 8/27/2001 11:42 am.