Japanese Yellow Sauce Recipes

YELLOW CURRY

Steps:

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

JAPANESE STEAKHOUSE STYLE YELLOW SAUCE

Steps:

• Combine all ingredients in a small bowl. Whisk until smoot. Cover and refrigerate at least4 hours.

TRADITIONAL YELLOWTAIL OR TUNA TERIYAKI

Steps:

• To prepare the fish: Salt the fish steaks well and set aside at room temperature for 15 to 25 minutes.
• To make the teriyaki sauce: In a small pot, bring the sake, mirin and soy sauce to a boil and stir in the sugar. Turn off the heat and set aside.
• To cook the fish: Using a large sauté pan, get the peanut oil almost to a smoking point over high heat.
• Run the edge of a butter knife along the skin side of the fish steaks, scraping off any moisture.
• Turn the heat down to medium-high and lay the fish steaks―skin-side down―in the pan.
• You might need to press down on them with a spatula to keep the skin from arching up. It'll relax in a minute or so.
• Cook the fish 2/3 of the way on the skin side, then flip. It should come off easily, as the skin will be crispy. If you have skinless pieces of fish, just cook it 2/3 on one side.
• Pour in the teriyaki sauce and turn the heat down to medium. Spoon some on the skin side of the steak and cook for 2 to 3 minutes, longer if the steak is very thick.
• Flip the steak one more time to set the teriyaki glaze. Gently shake the pan so it doesn't stick. Cook for 1 minute.
• Serve immediately with steamed rice and a salad.

HIBACHI STYLE YELLOW SAUCE

Steps:

• Whisk all of the ingredients, except water, together until the sauce is creamy. Add the water a little at a time, until you get the consistency you want.
• Refrigerate 2 hours or over night for best results.

JAPANESE YELLOW SAUCE

Steps:

• Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.