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

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.