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?