Kobes Shrimp Sauce Recipes

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KOBE'S SHRIMP SAUCE



Kobe's Shrimp Sauce image

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

2 cups mayonnaise
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon ginger
2 tablespoons sugar
2 teaspoons soy sauce
1 1/2 teaspoons garlic powder
6 tablespoons water (more if needed)

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)



Yum Yum Sauce (Japanese Steakhouse Sauce) image

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

Categories     condiment     Sauce

Time 2h5m

Number Of Ingredients 12

1 cup quality mayonnaise
1 tablespoon ketchup
1 tablespoon melted butter
1 tablespoon mirin
2 teaspoons rice vinegar
1/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 tablespoon granulated sugar
1-2 tablespoons water (, or until desired consistency is reached)
optional: a few splashes of hot sauce or cayenne pepper for a touch of heat
optional: a small pinch of smoked paprika for a hint of smokiness

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



Yum Yum Sauce image

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

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

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



Kobe's Shrimp Sauce image

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

1 (16 ounce) jar mayonnaise (Do not use low-fat or light)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic juice
1 teaspoon ketchup
1/4 teaspoon hot sauce (Tabasco recommended)
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 cup water

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



Japanese Steakhouse Shrimp Sauce image

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

1 cup peaches in heavy syrup
1 1/2 cups mayonnaise (the real stuff)
2 tablespoons paprika
1 tablespoon garlic salt
1 teaspoon honey (optional)
2 tablespoons ketchup or 2 tablespoons tomato paste
1 1/2 tablespoons rice wine vinegar

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"



Copycat Kobe Style Fried Rice With

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

2 cups cooked rice, cooled
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup carrot, cut into pea size pieces
1 small onion, finely chopped
1 -2 tablespoon soy sauce
1 tablespoon butter
1/2 quart dukes mayonnaise (any brand will do)
1/2 teaspoon garlic powder
1/16 teaspoon Tabasco sauce
3/4 teaspoon paprika
1/4 teaspoon white pepper
6 1/2 ounces water
1 dash salt
1 1/2 tablespoons catsup
1/4 teaspoon black pepper
6 teaspoons sugar

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



Teppanyaki (Kobe Steakhouse) Dinner image

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

3 cups butter
3 tablespoons badia brand complete seasoning
1 1/4 cups mayonnaise
1/4 cup water
2 tablespoons rice vinegar
2 teaspoons tomato paste
1 tablespoon melted butter
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon paprika
1 dash cayenne pepper
1 dash ground ginger
16 ounces linguine (or whatever pasta you have)
3 zucchini, sliced into thick circles
1 medium yellow onion, sliced
2 carrots, sliced
1/2 head broccoli, cut into florets
1 cup white rice
1/2 tablespoon soy sauce
1 lb large shrimp, cleaned (with tails removed)
1 lb chicken, cut into chunks
1 tablespoon Old Bay Seasoning

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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