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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil. | 2. Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise. | 3. Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil. | 4. Add white pepper, salt, soy sauce, and remaining oil. | 5. Mix until well blended. | 6. Use with seafood or chicken, covering with sakura sauce when almost completely cooked. | 7. Sprinkle wine around food, simmering for 3 to 4 minutes, and serve. | 8. *The wine creates steam so sauce will cook on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
egg	1			71.5	0.36	6.28	4.755
vegetable oil	1	quart		-	-	-	-
white pepper	1	tablespoon		21.016	4.8713	0.7384	0.1505
salt	1	tablespoon		-	-	-	-
soy sauce	5	tablespoons		42.4	3.944	6.5120000000000005	0.456
cooking wine				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.