KOBE'S SHRIMP SAUCE
We have a Kobe's Japanese Steakhouse here in North Carolina that is delicious! I've tried several recipes for this sauce that they served with all of their hibachi grill items, but this is the closest. This is from Cathy Gates from the Cookbook "Mixing it up with Massey"Enjoy!
Provided by Barenakedchef
Categories Sauces
Time 2h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Mix until smooth. Add more water if necessary to reach desired consistency (to be pourable). Refrigerate for several hours before serving,and even better to refrigerate overnight.
YUM YUM SAUCE (JAPANESE STEAKHOUSE SAUCE)
The famous Japanese steakhouse sauce that's phenomenal for dipping, drizzling and enjoying with your grilled meats, seafood, vegetables, rice, noodles and more! Super easy to make and at least a hundred times better than store-bought!
Provided by Kimberly Killebrew
Time 2h5m
Number Of Ingredients 12
Steps:
- Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving. Preferably overnight for best flavor results.Store in an airtight jar in the fridge where it will keep for up to a week.Makes 1 1/4 cups
Nutrition Facts : ServingSize 1 tablespoon, Calories 78 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 86 mg, Sugar 1 g
YUM YUM SAUCE
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.
Provided by Eric Kim
Categories condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
- Yum yum sauce can be refrigerated in an airtight container for up to 5 days.
KOBE'S SHRIMP SAUCE
This is a sauce used in a popular chain Japanese restaurant in the southeastern US. It was given to me by a local chef and is his take on it but is extremely close to the original. It is advised not to use low-fat or light mayonnaise because of major flavor compensation. Enjoy!
Provided by youngloopy
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Put mayonnaise into a semi-large bowl.
- Add the rest of the ingredients except the water.
- Mix well.
- Add water according to your preferred consistency.
- Note: Sauce tends to thicken under refrigeration.
Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Sodium 335.6, Carbohydrate 8.2, Fiber 0.7, Sugar 7, Protein 0.5
JAPANESE STEAKHOUSE SHRIMP SAUCE
My friend, a cook at our favorite Japanese restaurant finally gave me this recipe for their fabulous Shrimp Sauce. It's so good we dip our meat and veggies into it and then pour it over our rice too. And yes, it really does have peaches in it.
Provided by Krista Roes
Categories Sauces
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend.
- Add Vinegar before serving and mix well.
Nutrition Facts : Calories 360.9, Fat 29.9, SaturatedFat 4.4, Cholesterol 22.9, Sodium 711.3, Carbohydrate 24.9, Fiber 1.3, Sugar 7.7, Protein 1.4
COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"
Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388.
Provided by Chefcrystal
Categories White Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Fried Rice:.
- Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
- Place 1 - 2 T oil in wok or non-stick pan.
- Sauté rice, vegetables and onion briefly.
- Top with 1T butter and cook until hot.
- Add soy sauce and sauté until incorporated.
- Serve immediately; top with shrimp sauce.
- Shrimp Sauce:.
- Add ingredients, in order given, to food processor or blender.
- Process until smooth.
- Store in refrigerator for up to 2 weeks.
TEPPANYAKI (KOBE STEAKHOUSE) DINNER
This is a mixture of several recipes I found online that can be used to create the Teppanyaki dinner served at Kobe Steakhouse (where they cook in front of you). There are several steps involved, but it's completely worth it since it saves you a TON of money in comparison to going out to eat and it's soooo good!! Choose your own protein, we chose shrimp and chicken, but it can also be made with steak or made vegetarian with tofu. Feel free to add any veggies you like, it is sometimes served with mushrooms or a potato and also fried rice in place of white rice. Enjoy!
Provided by HappyCookingMommy
Categories Japanese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
- Prepare pasta as directed on package.
- Prepare white rice as directed package.
- In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
- Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
- In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
- Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
- To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
- Enjoy!
Nutrition Facts : Calories 1691.1, Fat 124.4, SaturatedFat 65.6, Cholesterol 414, Sodium 1802, Carbohydrate 106.1, Fiber 6.7, Sugar 11.3, Protein 41.2
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