thin starchy sauce
A light, translucent sauce thickened with starch, used in Chinese and Japanese cuisine. Often contrasted with thicker, opaque sauces. The term 銀 (silver) suggests a clear, glossy appearance.
See also: あん
In Chinese cuisine, a thin starchy sauce is often poured over dishes to add a light thickness.
In this recipe, finish by drizzling a thin starchy sauce over the top.
Kanji spelling using 餡; less common in everyday writing but seen in culinary contexts.
Compound of 銀 (gin, 'silver') and 餡 (an, 'thick sauce'), referring to the sauce's clear, silvery appearance when properly made.