Japanese Hibachi style shrimp sauce
Saturday March 22, 2003
MAYERS246 Writes:
"I am looking for a recipe for the shrimp sauce they use in those Japanese hibachi steak houses. I saw one that basically looked like mayo with soy sauce, that's not what I want. This stuff is sweeter than that. I've heard that you can put french dressing (?) in mayo, but I'm not sure. Any suggestions?"
Comments
HEY I THINK THIS IS WHAT YOU’RE LOOKING FOR:
Benihana Japanese Resturant Secret Recipe
2 cups soy sauce
1/3 cup ground roasted sesame seeds
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water
Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.
Each restaurants have their own recipe and tweak the sauce by using various methods. Some try to keep their recipe secret.
Depending on the amounts of serving you need, please use your own common sense. Here is one simple recipe you can try.
1. Heavy Mayonnaise (16 ounce)
2. Sugar (5 table spoon, start with that) later taste the mix if not sweet enough add more sugar and mix again.
3. Ketchup (2 table spoon)
4. Peprika (1/2 table spoon)
5. Garlic (1/4 table spoon)
6. Lemon Juice (1/2 ounce or less depending on the taste you like)
7. Melted Butter (about 1/4 pound)
Method :
Put heavy Mayonnaise in a big container, add ketchup, a bit of lemon juice.
Add half of the sugar
Add the other half of the sugar in liquid form. Mix it with water.
Put Butter in a pan, bring it to boil, let it boil for a while
Then Add garlic powder and peprika, continue steering, remove the pan when the mixture turns brown then pour it into the big container
Add ketchup
Now the mixture is ready
Stir continuously, add more water if required to thicken the sauce.
Add additional sugar as desired.
Shrimp Sauce is Ready!
This is not the original Japanese Shrimp Sauce. They are often modified such as (Americanized) to appeal to the people who enjoy it.
Shrimp sauce is too good, but don’t over indulge, its full of FAT!
Iam looking for the same receipe, have been for about 8 months. If you have any luck with the right one let me know. PLEEEASE!!! My husband would be so impressed. I can’t see it having ketchup at all. I’ve heard it called shrimp sauce in N.C. and white sauce in FL.
I have tried making this before, but thanks Ruben for reposting the basic ingredients. This time I decided I’d mix a few ingredients at a time, little by little, to find a flavor similar to the sauces we have here in TN at places like Wasabi and Sakura. I had no lemon juice so I used some lemon pepper seasoning, and didn’t feel the need for melted butter (not sure how you effectively boil butter without burning anyway). I didn’t measure anything, so not sure how much of each exactly that I used, but here’s the gist of it, no cooking required.
1 cup Mayonnaise
2 tsp Sugar (more or less depending on pref)
1 1/2 tbsp Ketchup
1 1/2 tsp red Sriracha hot chili sauce
1/2 tsp Peprika
1/2 tsp Garlic powder (more or less depending on pref)
1/2 tsp Lemon Pepper seasoning
1/4 tsp black ground pepper
pinch salt
This concoction was thicker than at most places, so you may want to thin it out with a little water. I like it thick. Since all places make their sauces slightly different, try what I did and just slowly add the flavors you think are in it until you get a good combination. For me the pepper is essential, but again, it is different everywhere.
They now sell a Japanese White Sauce in the grocery store in the International section. It is almost as good as you find at a Japanese Steak House, and it is already prepared!
Most of the recipies shown above are accurate but one substitute, ketchup substituted with tomatoe paste. Also some jamacian jerk rub/herb never hurts. You ask, why jamacian instead of japanese? Again, as posted above, they have to “americanize” it. How do I know all of this? I know the owners of a Hibachi grill and the cheff, he does it so often he memorizes it and can tell me.
I’m used to the white shrimp sauce served in places like Fuji. Once I moved away from south carolina, I couldn’t find it anywhere. I just add a little soy sauce to mayo and its great. I put it on shrimp, steak, and rice. Don’t use light mayo, it makes it gross!
just mix 4 parts ranch dressing and 1 part french….. taste exactly the same….
So there is no exact recipe. I have always wondered what was in the white sauce at Hiro restaurant in wilmington,nc.