Butter Yaki sauce

[RWebb]

I am trying to trace down a so-called butter yaki sauce which has the ingredients:

Cream, butter, miso, sake

I cannot find all of those anywhere online via searches.

Any ideas on proportions or degree of reduction?

I'd like to dial it in a little before beginning the experimental phase of this research project...

[126coupe]

No need for a recipe, since im classically trained in French same process. 1/4 c sake in sauce pan, reduce to a glaze. add cream i cup reduce by 2/3, add 1T miso, don't boil, shut off heat, whisk in 3T butter, s and p to taste

[126coupe]

You can add minced shallots or white onions when reducing the sake, only 2tsp

[126coupe]

It's basically a french butter sauce w an asian twist. What are you serving it on?

[RWebb]

most likely on grilled fish (but I saw some partial iingredient type recipes that were similar and used red miso on steak)

[126coupe]

Sounds good will have to try, love Miso. It would be good on Shellfish and even asparagus.

[126coupe]

Garnish w micro greens or the green part of a scallion

[jyl]

If it is boring, as butter-cream sauces can be (IMO anyway), try a little bit of heat. In France I suppose one might use Dijon, but here I'd try wasabi.

[126coupe]

Originally Posted by jyl

If it is boring, as butter-cream sauces can be (IMO anyway), try a little bit of heat. In France I suppose one might use Dijon, but here I'd try wasabi.

Good idea, Don't boil the dijon it might break, very salty too, the wasabi is a great idea asian flair and a nice gentle green hue