The Japanese Strawberry Sauce is delicious and easy to prepare. All you need are fresh strawberries, granulated sugar, and water. Once you’ve made your own strawberry jam, it will last up to three days in the fridge. This delicious recipe can be served on any dessert, from ice cream to cheesecake. It’s also good for you if you just like the sauce by itself. But I’d recommend you save some for ice cream or desserts that you’d usually skip!
Japanese Strawberry Sauce Recipes
Japanese Strawberry Sauce
- In a mixing dish, smash 1 cup of the sliced and diced strawberries with a stick blender or pastry cutter.
- Integrate the mashed strawberries, cornstarch, lime juice, and water in a medium saucepan.
- Get the water to a medium boil.
- Heat for 10 minutes, stirring continuously, or until it has browned.
- Remove from heat and whisk in 1 cup of the strawberries that have been set aside.
- Leave to cool completely before frozen or refrigerating.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Strawberry Sauce in a Slow Cooker
- 1 pound (450g) fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- Prep the Strawberries: Start by washing, hulling, and halving the fresh strawberries. Ensure they are clean and free from any debris.
- Combine Ingredients: In your slow cooker, add the halved strawberries, granulated sugar, lemon juice, and vanilla extract. Gently stir to ensure the sugar coats the strawberries.
- Set the Slow Cooker: Place the lid on your slow cooker and set it to the lowest heat setting (usually “Low”). Let the strawberries cook and release their juices for about 3 hours.
- Stir Occasionally: Every hour or so, give the mixture a gentle stir to help the strawberries break down and blend with the sugar and lemon juice.
- Mash and Simmer: After 3 hours, use a potato masher to gently mash the softened strawberries to your desired consistency. Some people prefer a smoother sauce, while others like it a bit chunky—choose what suits your preference.
- Continue Cooking: Leave the lid off and continue to simmer for an additional 2-3 hours, or until the sauce thickens to your liking. The slow cooking process allows the flavors to intensify, resulting in a rich and flavorful sauce.
- Cool and Store: Once your Japanese Strawberry Sauce has reached the perfect consistency, turn off the slow cooker and let it cool. Transfer the sauce into clean, airtight containers and refrigerate. It will continue to thicken as it cools.
Tips for making Japanese Strawberry Sauce
- Choose Ripe Strawberries: The key to a flavorful sauce is using ripe, sweet strawberries. Look for ones that are deep red and fragrant. If they’re under-ripe, your sauce may lack the desired sweetness.
- Keep an Eye on Consistency: When simmering your sauce, pay attention to its consistency. It should coat the back of a spoon without being too thick. Remember, it will thicken further as it cools.
- Don’t Overcook: Avoid overcooking the strawberries, as this can lead to a caramelized flavor that may not be suitable for all dishes. Simmer until the sauce thickens, and then remove it from the heat.
- Add a Flavor Twist: Experiment with flavors by adding a dash of balsamic vinegar for a tangy kick or a pinch of black pepper for a hint of spice.
- Use High-Quality Vanilla: If you’re adding vanilla, opt for pure vanilla extract or, even better, vanilla bean paste for an intense, aromatic experience.
- Using Unripe Strawberries: Using under-ripe strawberries can result in a sour sauce. Always choose ripe and fragrant strawberries.
- Neglecting Consistency: Overcooking or undercooking can ruin the consistency of your sauce. Keep a close eye to achieve the desired thickness.
- Skipping the Lemon: Lemon juice not only adds a zesty brightness but also helps preserve the sauce’s beautiful red color. Don’t skip it!
- Dessert Drizzle: Spoon the sauce over vanilla ice cream, cheesecake, or panna cotta for a heavenly dessert.
- Breakfast Delight: Pour it generously over pancakes, waffles, or French toast to add a fruity twist to your breakfast.
- Yogurt Parfait: Layer it with Greek yogurt and granola for a delectable parfait.
- Savory Pairing: Use it as a glaze for grilled chicken or pork, or as a dipping sauce for spring rolls.
- Cocktail Mixer: Create strawberry-inspired cocktails by mixing the sauce with your choice of spirits and garnish with fresh berries.
FAQs about Japanese Strawberry Sauce
- How long does homemade Japanese Strawberry Sauce last? Stored in an airtight container in the refrigerator, your strawberry sauce will stay fresh for up to a week. Ensure it’s properly sealed to prevent any off-flavors or spoilage.
- Can I freeze strawberry sauce? Absolutely! To store it for longer, freeze your sauce in a sealed container or ice cube trays. It can last in the freezer for up to six months.
- How to thaw frozen strawberry sauce? When you’re ready to use your frozen sauce, place it in the refrigerator to thaw overnight. Avoid using the microwave, as it can compromise the texture.
- My sauce turned too thick; what can I do? If your sauce thickens too much after cooling, gently warm it on low heat and add a splash of water or lemon juice while stirring until you reach your desired consistency.
- Can I can strawberry sauce for long-term storage? Yes, you can preserve strawberry sauce through canning. Follow proper canning techniques and guidelines for safe long-term storage.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.