YUM-YUM SAUCE
Japanese steakhouse sauce served with steak, chicken, or as a spread on sandwiches and wraps.
Provided by makeyourmeals
Number Of Ingredients 8
Steps:
- Whisk all ingredients together until smooth.
- Cover and refrigerate at least one hour but preferably overnight.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
YUM YUM SAUCE
Japanese steakhouse white sauce.
Provided by Maybole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h5m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 1.3 g, Cholesterol 11.3 mg, Fat 19.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 141 mg, Sugar 0.7 g
TEPPANYAKI (KOBE STEAKHOUSE) DINNER
This is a mixture of several recipes I found online that can be used to create the Teppanyaki dinner served at Kobe Steakhouse (where they cook in front of you). There are several steps involved, but it's completely worth it since it saves you a TON of money in comparison to going out to eat and it's soooo good!! Choose your own protein, we chose shrimp and chicken, but it can also be made with steak or made vegetarian with tofu. Feel free to add any veggies you like, it is sometimes served with mushrooms or a potato and also fried rice in place of white rice. Enjoy!
Provided by HappyCookingMommy
Categories Japanese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
- Prepare pasta as directed on package.
- Prepare white rice as directed package.
- In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
- Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
- In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
- Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
- To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
- Enjoy!
Nutrition Facts : Calories 1691.1, Fat 124.4, SaturatedFat 65.6, Cholesterol 414, Sodium 1802, Carbohydrate 106.1, Fiber 6.7, Sugar 11.3, Protein 41.2
YUM YUM SAUCE
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.
Provided by Eric Kim
Categories condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 8
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.
COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"
Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388.
Provided by Chefcrystal
Categories White Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Fried Rice:.
- Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
- Place 1 - 2 T oil in wok or non-stick pan.
- Sauté rice, vegetables and onion briefly.
- Top with 1T butter and cook until hot.
- Add soy sauce and sauté until incorporated.
- Serve immediately; top with shrimp sauce.
- Shrimp Sauce:.
- Add ingredients, in order given, to food processor or blender.
- Process until smooth.
- Store in refrigerator for up to 2 weeks.
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