



How to Make Japanese Steakhouse White Sauce - Shrimp Sauce - Yum Yum Sauce - Sakura Sauce - You Finally Found The Recipe!



There are actually two ways to make Japanese white sauce. The first uses store-bought mayonnaise. The second involves making your own mayonnaise. The end result tastes the same if you do it properly.



Frankly, I find it a lot easier to use prepared mayonnaise. The sauce is less likely to separate with store-bought mayonnaise, as Hellmann's has years of practice getting it right.



Do NOT attempt to use low fat or reduced calorie mayo, Miracle Whip, or cheap store brands - it changes the taste significantly!

Information on adjustments and how to cook the rest of the meal are near the bottom of the page, after the recipes.







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Japanese Steakhouse White Sauce - Chuck's Easy Recipe



1-1/4 cup Hellmann's mayonnaise * 1/4 cup water 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1 teaspoon sugar 1/4 teaspoon paprika dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.



The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.



I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.



* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.







If you've spent years trying to find this recipe.....





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The second recipe is made from scratch. Making mayonnaise is not hard, but it does involve patience. The key to getting the consistency right is to ...slooooowly... add the oil while the blender is running.



If your blender lid has a small opening or removable piece in the top that allows you to add liquid while the machine is running without removing the top, that's perfect. If not, this is going to make a mess - consider using the first recipe!



This recipe involves more ingredients because store-bought mayonnaise is made with mustard, vinegar and salt, so it is not necessary to add those items in recipe #1. __________________________________________________________







Japanese Steakhouse White Sauce - "From Scratch" Blender Recipe



3/4 cup soybean oil 1 egg 1/2 teaspoon dry mustard powder 1/2 teaspoon salt 2 teaspoon sugar dash cayenne pepper 1-1/2 tablespoons white vinegar dash cayenne pepper 1-1/2 teaspoons tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 cup water

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.



Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so - if not, you are pouring too fast!



** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo - it will be more like white oil and you will need to throw it away! **



Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.



The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste!



Adjustments





Your favorite restaurant may make this sauce slightly differently but at the 15-20 restaurants I have tried across the country, the sauce tastes pretty much the same. One popular chain's sauce is slightly more tangy, and this can be fixed by adding a little vinegar to the first recipe, in small amounts so you don't add too much. Remember, store-bought mayonnaise already contains some vinegar and/or lemon juice, so the brand your restaurant uses may just contain a little more than Hellmann's does.



If you are looking for the soy sauce-based white cream sauce that Benihana serves (which tastes nothing like this), the recipe is here.



The rest of the meal





The rest of the meal is simple. The hibachi version of fried rice is easy. Steam plain white rice first and let it sit for a while before making the fried rice, as it needs to be fairly dry and not too sticky. Just fry it with some oil, we use canola, but others should work fine - and add a good dose of real soy sauce. Try Kikkoman's - the key is to use a real BREWED soy sauce and not imitation junk like La Choy, it makes a huge difference. Most of the restaurants add some sesame seeds also. Add a little salt and pepper to taste. Finally, clear an empty spot in the center of your rice and add one egg - scramble it, and once it's done, mix it into the rice. Keep the whole thing mixing and moving while you cook it, and serve.



They cook the veggies and meat the same way - oil, soy sauce, salt and pepper. Veggies normally include onions, zucchini or yellow squash, mushrooms... use whatever you like. Same goes for the meat - chicken loves white sauce, as does steak and shrimp. Meat shouldn't be overcooked - once it's cut into bite sized pieces, it should take only a very few minutes to cook so it's done but still juicy and tender.





One simple request.....





Please do not re-post my recipe elsewhere on the web - but feel free to post links to this site anywhere you'd like. The recipe will always be freely available here - I'd just like to be able to see how many people visit the site!



Now that you've found the recipe, please take a second to sign our guestbook and leave me a quick note so I know that all the effort that went into this project was worth it to someone else besides me! (if you would rather send me a private message, you can do that on the contact page).















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