Reviewed: Oct. 14, 2010

This recipe was good. I wil cut the sugar to 2 tbsp next time but otherwise I liked it. I made it literally last minute so I will put in frig a few hours ahead of time next time but I will definitely make again.

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Reviewer:

Denise

Reviewed: Sep. 3, 2010

I thought this tasted like vinegar with mayo. You only need 1tbsp of rice wine vinegar, 1tbsp + 1tsp of sugar, and up the paprika to 1tsp. When changed, at least for me, it tasted very close to what I am used to. But there are so many different local versions of this. I used light mayo and light butter spread and it still tastes great.

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Reviewer:

lordgarthon

Reviewed: Aug. 29, 2010

I think I figured out the missing ingredient all: Ketchup. Add about a tablespoon or so (to taste) and refrigerate. Perfect.

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Reviewer:

cauth002

Cooking Level: Intermediate

Reviewed: Aug. 21, 2010

I thought it was a good foundation for japanese shrimp sauce. I tweaked the amounts and added a few extras (honey, cayenne, fresh garlic instead of powder, salt and fresh ginger). It turned out great.

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Reviewer:

Swan_Song

Cooking Level: Expert

Reviewed: Jul. 11, 2010

I followed the recipe exactly the first time I made this. The vinegar taste was WAY too strong. I was pretty dissapointeed because it did not taste nearly as good as the sauce at our favorite Japanese restuarant. The next time we ate there we asked them what was in their sauce, and they would not tell us. However they did say yes when we asked if they used ketchup in the sauce. So that is atleast one thing missing. It was still a good sauce after sitting in the fridge for a while, maybe a good salad dressing... it just was not what I was hoping for.

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Reviewer:

AshMiller1017

Cooking Level: Intermediate

Reviewed: Jul. 4, 2010

I wanted to make "white sauce" and found this recipe. It's not quite the same as the restaurant kind, a bit too tangy. But it's still pretty good.

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Reviewer:

Amanda Dennison

Reviewed: Jun. 6, 2010

Sooo excited to find this recipe. We moved to the northeast and the Japanese Steak Houses here don't have this sauce. I made it tonight and brought it with us. Sooo good. I will decrease the amount of vinegar next time, but otherwise perfect!

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Reviewer:

gawildflower

Home Town: Clayton, Georgia, USA

Living In: Clover, South Carolina, USA

Reviewed: May 10, 2010

This recipe is good. I made the following adjustments and found it better. First use real mayonaisse. Not Mircle Whip. Second eliminate the sugar AND the rice vinegar and use sushi vinegar. It is already sweetened. Third I added about a teaspoon of ketchup. Fourth, definitely let it set over night. The flavor changes immensly after setting. I found this to be very close to what I have had in steakhouse resturants.

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