Japanese Shrimp Sauce
Japanese Steak House Yum Yum Sauce Recipe: 1-1/4 cup Mayo; 1/4 cup water; 1 tsp tomato paste; 1 tbsp melted butter; 1/2 tsp garlic powder; 1 tsp sugar; 1/4 tsp paprika, dash of cayenne pepper. Directions: Use a wisk to blend all ingredients until smooth. Refrigerate over night (very important) & serve at room temperature. Makes 12 1/8 cup servings.
Shrimp Tempura Bento Ingredients: 6 shrimp or tiger prawn, shelled, deveined and tail on 3 pieces Italian squash or zucchini 3 pieces sweet potato (yam) 3 green beans 3 pieces kabocha (Japanese pumpkin) Vegetable oil, for deep frying Steamed rice Black sesame seeds Baby Spinach and Tofu Salad Salmon Teriyaki Tempura Sauce: 1 tablespoon Mizkan (Bonito Flavored) Soup Base 5 tablespoons water 1/4 tablespoon grated daikon
Dragon Roll Sushi. You'll Need: sushi rice, cucumber, avocado, lemon, nori, shrimp tempura, tobiko (flying fish rose), unagi (eel, opt.) For topping - spicy mayo (mayo + Sriracha), unagi sauce (soy sauce, mirin, sugar, and sake), and black sesame seeds.
Malaysian-style fried udon. Udon is Japanese, but in my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. #noodle
Japanese Chicken Curry serves 4, For the Roux 3 tbsp butter 1/4 cup flour 2 tbsp garam masala 1/2 tsp cayenne pepper fresh ground black pepper 1 tbsp tomato paste 1 tbsp worcestershire sauce (or tonkatsu sauce if you can find it!) For the Curry 2 tsp oil 2 large onions, sliced thin 1 1/2 lb chicken thighs, cut into large chunks (beef, shrimp, or tofu can also be used!) 2 carrots, chunked 4 cups water about 1 1/2 lb blue potatoes, chunked (although Yukon gold are recommen...