On a hot summer day, this salmon dish will be very much appreciated. The bright yellow sauce is just tart enough to awaken your taste buds yet rich enough to satisfy your hunger. It comes as a surprise to many Westerners to learn that several egg-thickened sauces, such as this one, are part of traditional Japanese cuisine. In Japan, this sweet-and-sour sauce is served with a variety of cooked fish and shellfish.
© 1988 Elizabeth Andoh. All rights reserved.