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Thank You: re: Sakura Sauce - Texture is key - custard like consistency

Misc.
Thanks to all who've offered ideas on how to get this recipe to turn out like it does at Chicago's Ron of Japan or Kampai in the western suburbs of Chicago. Here's a thought that came to me after the last time I tried to make what I've come to know as Sakura sauce.

Getting the richly golden and gooey consistency so the sauce will have body enough that it doesn't run off the shrimp, lobster, scallops, etc. and onto the pan/griddle seems to be two key elements of the sauce I'm familiar with. From there, when covered, steam from some dry white wine can then cook it through to its finished consistency.

I theorize that to obtain those two properties, the egg, oil, and other ingredients (of which annato may be required to obtain the rich golden color) preparing the mixture in a manner similar to making a custard may produce the consistency we're all looking for while at the same time maintaining the rich golden color. I'm going to try it. If it works, I'll be happy to report back. I'm thinking a double boiler, gently heating while sturring constantly may cause the egg to setup just enough to hold up upon application yet viscous enough to stay put once applied. Wish me luck.
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Reviews and Replies:
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  BudgetGal
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  Nancy in NC
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  BudgetGal
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  Michelle, Australia
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  BudgetGal
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  Michelle, Australia
7
  BG
8
  Seppo
9
  Michelle, Australia
10
  BudgetGal
11
  BG
12
  Seppo
13
  proline
14
  BG
15
  Chris
16
  BG
17
  Cathy in NYC
18
  BG/Chicago
19
  rkatz/chicago
20
  Betsy at TKL
21
  JimC, Oakley, CA
22
  BG/Chicago
23
  Jim C, Oakley, ca
24
  Jim
25
  cmw
26
  Tanya-Tampa, FL
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  Jeff, Ohio
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  Keith Stillson - South Bend, IN
29
  Joe Chicago
30
  Dave CA
31
  JAY
32
  Allan Yamakawa,Chicago, IL
33
  Karen - formerly from Chicago
34
  Tracy in Pennsylvania
35
  JACKIE FROM ITASCA
36
  Dave, Chicago
37
  brian right behind kampii
38
  Nicki
39
  Dave too
40
  Zojo
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