Japanese Shrimp Sauce II Recipe - Allrecipes.com
Japanese Shrimp Sauce II Recipe
  • READY IN 15 mins

Japanese Shrimp Sauce II

Recipe by  

"The sauces you get in those Japanese steak houses vary from place to place. Here is another version of shrimp sauce found in Japanese steakhouses. It is sweet and light pinkish in color."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2007

This recipe is definitely a good guide--the proportions are good. But the best advice I can give is to use pickle juice. That's how they get that flavor at Miyabi. Light on the ketchup, no vinegar, light on the water, and definitely use paprika. Use the water to get whatever consistency you like, but you need at least 1 Tbs. of dill pickle juice. Trust me.

 
Most Helpful Critical Review
Apr 11, 2005

this is ok-not horrible...i used to work in a japanese steak house and there are a few key ing.that are left out in this recipe.subhoney for some of the sugar, sub all of the hot sauce for cayenne & add ground ginger, turmeric, and believe it or not , canned peaches. i know for a fact that those ing. are in shrimp sauce. unfortunateley, the proportions i don't know. have fun experimenting for perfect shrimp sauce!

 
Sep 11, 2003

This is really good it taste just like real Japanese shrimp sauce. Way better then the other one.

 
Apr 17, 2006

I only used this recipe as a guide to what kind of ingredients to use for a shrimp sauce. I used cayenne pepper instead of hot sauce. I did not add any water what-so-ever, and I substituted the sugar for honey. Add garlic powder and black pepper to taste. Yummy! Not runny at all. We prefer this to the sauce we get at Japanese resturants, mainly because we can give it some more kick with that cayenne pepper. Thanks for the excellent recipe guide!

 
Jun 28, 2010

Very good basic sauce. Mine came out even better than the one at our local Japanese Steak House. I used the advice in another review... added Ginger and a small amount of canned peaches (used a little unsweetened peach juice in lieu of water) also honey instead of sugar. Everyone raved about it and asked for the recipe... You can make this sauce your own with a few little changes....

 
Apr 18, 2007

At first, I thought, ". It's not at all what I thought." So, I added some more paprika and a little onion powder. But the trick is to let the flavors blend together in the 'fridge for at least 2 hours. When it was all said and done, it wasn't bad at all... the family loved it and said it tastes just like what we get at our local Japanese restaurant.

 
Mar 05, 2009

This is a pretty good replica, the only thing I would comment on is the water (makes it a bit runny) and ketchup. Instead of ketchup use tomato paste, it will stand up to the strong taste of the mayo. If you want to thin it out some I suggest adding a tablespoon or two of heavy cream instead of water. Love it though!

 
Feb 25, 2009

So simple yet so delicious. Put some of this over fried rice, it's the best thing you've ever had. I learned this from a 4 year old at the old Samurai restaurant (now Benihana's). Add Japanese Zucchini and Onions from this site, and you may never go out again.

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 399 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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