Japanese Steak House Yum Yum Sauce For Shrimp Recipe 435

JAPANESE STEAK HOUSE YUM YUM SAUCE FOR SHRIMP RECIPE - (4.3/5)

Steps:

• In a blender add mayo, water, paste, garlic powder, sugar, paprika and cayenne if desired. Blend until all incorporated. Chill in the refrigerator for 4 hours or more to allow the flavor to set up. Use with your Japanese Fried Rice or Seafood dish. We love it with fish sticks.

YUM YUM SAUCE (JAPANESE STEAKHOUSE SAUCE)

Steps:

• Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving. Preferably overnight for best flavor results.Store in an airtight jar in the fridge where it will keep for up to a week.Makes 1 1/4 cups

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

JAPANESE STEAKHOUSE YUM YUM SAUCE

Steps:

• Place all of the ingredients in a large bowl. Stir to combine.
• Pour into a plastic squeeze bottle and store in the refrigerator until ready to serve.
• Squirt your Japanese Steakhouse Yum Yum Sauce into cute little ramekins just like the chefs do in the restaurant.

JAPANESE STEAKHOUSE WHITE SAUCE - SHRIMP SAUCE - YUM YUM SAUCE - SAKURA SAUCE RECIPE - (4.3/5)

Steps:

• 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.

JAPANESE STEAKHOUSE YUM YUM SAUCE

Steps:

• 1. Mix all ingredients using a stick blender.
• 2. Refrigerate over night
• 3. Enjoy.

YUM YUM SAUCE

Steps:

• In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
• Yum yum sauce can be refrigerated in an airtight container for up to 5 days.