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Sakura Sauce

Sakura Sauce prepared dish

A smooth, creamy Japanese-style sauce for seafood or chicken, similar to a rich soy-seasoned mayonnaise that is spooned over nearly cooked food and finished with a brief steam.

This recipe is Japanese style, sauces, scaled for 8 servings, with 5 min prep and 4 min cook.

Prep: 5 min · Cook: 4 min · Total: 9 min · Serves: 8

Quick cooking notes

  • Core ingredients include egg yolks, egg, vegetable oil, white pepper.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 3 unit egg yolks
  • 1 whole egg
  • 1 cup vegetable oil
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine (for steaming around the food)

Instructions

  1. In a medium bowl or tall mixing cup, combine the egg yolks, whole egg, and a small splash of the vegetable oil.
  2. Using an immersion blender or hand-held blender, blend until the mixture starts to thicken. Slowly drizzle in the remaining oil a little at a time until the sauce becomes smooth and creamy like mayonnaise.
  3. Blend in the white pepper, salt, and soy sauce until fully combined.
  4. Use the sauce over seafood or chicken when it is almost completely cooked.
  5. Spoon the sakura sauce over the food, sprinkle the cooking wine around the pan, cover, and simmer for 3 to 4 minutes so the steam gently cooks the sauce on top.

Nutrition (per serving)

  • Calories: 254
  • Protein: 1 g
  • Fat: 27 g
  • Carbohydrates: 1 g
  • Sugar: 0 g
  • Sodium: 482 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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