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

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)

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of