Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Introductions And Questions Forum

Introductions And Questions Forum Ask anything about cooking here. From how to boil water to how to make gourmet desserts etc...

Reply
 
Thread Tools Display Modes
  #1  
Old 04-30-2008, 11:23 AM
Abby Abby is offline
More coffee please
 
Join Date: Apr 2008
Posts: 48
Thanks: 0
Thanked 1 Time in 1 Post
Abby is on a distinguished road
Default Sakura Sauce question?

Has anyone ever tasted Sakura Sauce? It is served over chicken and shrimp at my favorite Japanese restaurant in Columbus. I've asked the chef how it's made and while he won't tell me specifics, I know what's it it. Egg yolks, oil, soy sauce and saki. Supposedly you have to beat the egg yolks (+) one whole egg along with 1 cup of the oil to start. When it starts to get thick you are supposed to add more oil. When it's the consistency you want you add the soy sauce (for color) and the saki. The sauce at the restaurant is a pale yellow/brown color and the consistency of mayonnaise. You grill the meat and when done, place a big dollop of this on the meat, squirt saki over top and let steam under cover until the eggs have set. YUM! My problem is I can never get the egg yolks and oil to thicken up. What am I doing wrong?
Reply With Quote
  #2  
Old 04-30-2008, 12:16 PM
jim_slagle's Avatar
jim_slagle jim_slagle is offline
Resident Curmudgeon

 
Join Date: Feb 2008
Location: Loudoun County, Virginia
Posts: 5,474
Thanks: 3,189
Thanked 362 Times in 243 Posts
jim_slagle is on a distinguished road
Default

Quote:
Originally Posted by Abby View Post
My problem is I can never get the egg yolks and oil to thicken up. What am I doing wrong?
Think they may put something in it to thicken it?
Reply With Quote
  #3  
Old 04-30-2008, 12:25 PM
jim_slagle's Avatar
jim_slagle jim_slagle is offline
Resident Curmudgeon

 
Join Date: Feb 2008
Location: Loudoun County, Virginia
Posts: 5,474
Thanks: 3,189
Thanked 362 Times in 243 Posts
jim_slagle is on a distinguished road
Default

Took a quick look around the net. Here's a recommendation from Recipezaar

"Instead of using 3 egg yokes use the 3 egg whites and the 1 whole egg then follow the recipe blending with the 1/2qt of oil then adding the rest of the recipe after you get the mayonnaise consistency."

here's their original recipe:

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
5 tablespoons soy sauce
cooking wine
Directions

  1. In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
  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. Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
  4. Add white pepper, salt, soy sauce, and remaining oil.
  5. Mix until well blended.
  6. Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
  7. Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.


Jim
Reply With Quote
  #4  
Old 04-30-2008, 02:27 PM
Abby Abby is offline
More coffee please
 
Join Date: Apr 2008
Posts: 48
Thanks: 0
Thanked 1 Time in 1 Post
Abby is on a distinguished road
Default sakura sauce

I tried using that exact recipe. Didn't work. I actually ran the blender so much that it got so hot inside, the eggs cooked! I hadn't thought about using egg whites, not sure it that would work, but hey, anything's a shot 'bout now!
Reply With Quote
  #5  
Old 04-30-2008, 02:32 PM
Doc's Avatar
Doc Doc is offline
Chief Bottle Washer / Admin

 
Join Date: Feb 2008
Location: SE Ohio
Posts: 9,273
Thanks: 2,894
Thanked 705 Times in 480 Posts
Doc is on a distinguished road
Default

....and you got that 575watt Kitchenaid to whip em up in.
__________________
Scott me up Beamy.

Other Fun Forums:
Forums Forums .com +++ Net Tractor Talk Forums +++ Net Pet Talk Forums +++
Reply With Quote
  #6  
Old 04-30-2008, 02:40 PM
jim_slagle's Avatar
jim_slagle jim_slagle is offline
Resident Curmudgeon

 
Join Date: Feb 2008
Location: Loudoun County, Virginia
Posts: 5,474
Thanks: 3,189
Thanked 362 Times in 243 Posts
jim_slagle is on a distinguished road
Default

I think the trick is in using the egg whites. At least it sounds like a good idea.

Does that new rig have overdrive?

Jim
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Answer a question with a question! suziquzie Jokes, Funny Stories, Pictures & Videos Forum 7821 07-29-2017 11:46 AM
A Question... lifesaver91958 Chit Chat From the Pot Rack Forum 12 05-13-2009 08:49 PM
Question.. Sass Muffin What's Cooking Forum 10 05-05-2009 05:00 AM
no name hot sauce/jerk sauce/marinade BamsBBQ Sauces Forum : Hot, Spicy, Dry Rub, Marinade & Salsa 2 04-29-2009 06:08 PM
Sakura Sauce Recipe? Abby Introductions And Questions Forum 12 02-26-2009 11:32 AM




All times are GMT -4. The time now is 02:06 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design