Sakura Sauce Recipes
JAPANESE WHITE SAUCE-SAKURA SAUCE
This tastes very close to the sauces that Japanese restaurants serve! I found it http://www.japanese-steakhouse-white-sauce.com/ and is the first one that actually resembles the sauce they serve. It is great on top of rice! Thanks White Sauce Guru!
Provided by codeblusqrl
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together to make a creamy sauce.
- Let it sit overnight in the fridge so the flavors will blend.
- enjoy!
YUM YUM SAUCE
Japanese steakhouse white sauce.
Provided by Maybole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h5m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 1.3 g, Cholesterol 11.3 mg, Fat 19.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 141 mg, Sugar 0.7 g
SAKURA SAUCE
Make and share this Sakura Sauce recipe from Food.com.
Provided by Wendy W88
Categories Sauces
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
- 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.
- Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
- Add white pepper, salt, soy sauce, and remaining oil.
- Mix until well blended.
- Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
- Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
- *The wine creates steam so sauce will cook on top.
Nutrition Facts : Calories 2001.2, Fat 222.3, SaturatedFat 29.7, Cholesterol 194.5, Sodium 3024.1, Carbohydrate 3, Fiber 0.7, Sugar 0.5, Protein 5.9
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