This is not the japanese shrimp sauce. I made it as the recipe said and left it overnight. The next day brought it to room temperature. This sauce is too sweet and tangy. Not at all at the Japanese resturants I frequented. I am still searching.

Reviewed On: Jun. 15, 2009

Hi, I just made this tonight. I followed the directions, and I used a filet Mignon, marinated about 45min.. stir fried with veggies.. It was ok. The sauce just didn't have the flavor everyone raved about.

Reviewed On: Feb. 15, 2009

This was great but to crunchy. I did not blanch first. However I did add the other seasonings someone else suggested, I used half of the cream cheese, not my favorite ingredient. I cooked for 30 min. I did ran out of breadcrumbs so ended up using corn meal for the second half which was ok. Going to freeze the rest and try deep frying to soften them up.

Reviewed On: Feb. 14, 2009