Tart Yellow Sauce

Name: Tart Yellow Sauce (Kimizu Aé )
Yield: Yields about ¼ cup; use about 1 tablespoon per serving.
Cuisine: Japan
Ingredients: 3 tablespoons amazu (Sweet and Sour Sauce); 3 egg yolks

Kimizu Aé

Preparation info

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a velvety egg sauce for napping boiled seafood and green vegetables. Piquant in flavor and smooth in texture, it combines beautifully with chunks of lobster meat, crabmeat, shrimp, squid or octopus and thin-sliced cucumber rounds, fresh cooked asparagus or string beans.

Ingredients

3 egg yolks
3 tablespoons amazu (Sweet and Sour Sauce)

Asia
Japan
Sauce
Gluten-free
Vegetarian

Method

Combine the yolks and 2–2½ tablespoons of the sweet and sour sauce. Stir with a wooden spoon until it is well mixed.

The cooking of this sauce is a bit tricky. Strong, direct heat is necessary to ensure gloss and vivid color, though it increases the danger of scorching and curdling. The Japa