Reviewed: Mar. 5, 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!

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sarahsue

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Reviewed: 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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Denise MN

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

Strong mayo flavor. Will not make again.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

This tastes NOTHING like the real thing. The only thing they got close with this recipe is the color and consistency is pretty close but it tastes overwhelmingly of mayo and garlic.

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babaracus

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Reviewed: Aug. 4, 2008

I didn't think it tasted like the shrimp sauce I've tasted in Japanese steak houses, the mayo taste was a little strong. It still tasted ok though and my boyfriend really liked it. It just wasn't what I expected.

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Ashley

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Reviewed: Feb. 24, 2008

I love it! I tried it with a cheaper mayo (cause my husband went grocery shopping by himself) and it is not as good as the Hellmans. It is KEY to let the flavors blend and it is best after sitting in the fridge for a day. We love it with chicken fingers and fries and with fried rice and just about anything we eat with a dipping sauce. Good job!

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santashell66

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Reviewed: Jan. 19, 2008

Me and my hubby just LOVE this sauce now that we have had it with stirfry a couple of times. It just adds that last little something to the meal. Really yummy!

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MeMe Muffin Mama

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

I was skeptical when I read the recipe, and when I first mixed up the sauce, it tasted very bland. After 2 hours in the fridge, though, it was WONDERFUL!! My advice: prepare sauce per recipe and don’t taste/adjust ingredients until after letting it sit for ~2 hours. I was desperately looking for a shrimp sauce recipe like the one I LOVE at our local Japanese restaurant, and I have found it!! I will be making this and stir fry often now!!

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Katie K.

Cooking Level: Intermediate

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Reviewed: 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.

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a drunk monk

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Reviewed: Oct. 15, 2007

My son loves this sauce. I made it for a group of friends - a great success! It is sweet but very simaliar to the original sauce I have had in an authentic Japanese Steak House. I can finally have shrimp at home!

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Steph

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Reviewed: Oct. 8, 2007

When I first made this it didn't really have much flavor. My family loves heat so I added a lot more chili sauce and some fresh garlic and let it chill for a few hours. It can out sooo good. And it was even better the next day.

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Angela

Cooking Level: Intermediate

Home Town: Blessing, Texas, USA

Living In: Eugene, Oregon, USA

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Reviewed: 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.

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Shira

Cooking Level: Expert

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Reviewed: Apr. 7, 2007

My husband and I are a huge fan of this sauce. I added some heavy whipping cream to tone down the mayo and sweet taste. It's great with fried rice, chicken and shrimp. Even on salads.

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Haylea's comet

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Reviewed: Oct. 8, 2006

I found this very bland...my family didn't like it either.

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: 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!

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WENDYOW

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 9, 2006

This is not what I am used to eating. But this sauce is okay. I am sorry to say that I will not be making this again.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 19, 2006

I was in a pinch and didn't have any rice vinegar. I stirred in some orange juice in place of the water and used honey in place of the sugar. Maybe not exactly restaurant quality but received high praise anyway!

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Brian

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Reviewed: Jan. 28, 2006

Excellent-have been looking for this exact recipe for over 2 years.

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K Good

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Reviewed: Aug. 8, 2005

This was very good. Not quite what I was used to at the Japanese Restaurants..but still very tasty. I did not add the water since I felt like it would be too runny...and I cut the recipe in 1/2.

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