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    You are in: Home / Community Forums / Asian Cooking / Japanese Steak house "yellow sauce"
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    Japanese Steak house "yellow sauce"

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    Mommaof2Beauties
    Thu Jan 27, 2005 3:29 pm
    Regular "Line Cook" Poster
    Does anyone have a recipe for the yellow sauce that is often served in Japanese Steakhouses? I have searched high and low. I don't know the actual name of it. My friends and I just call it yellow sauce. They serve it on our rice & shrimp and then offer it once the meal is ready to eat. Can anyone help? Thanks!
    Hey Jude
    Thu Jan 27, 2005 8:38 pm
    Food.com Groupie
    I know what sauce you're talking about Marie and I'll look for a recipe for you....It's quite rich, right? I know they serve that sauce a lot at the teppan steak houses here in the Chicago area

    Editing to add....well, I just can't get my fingers on it right now but I know I've seen it somewhere.
    Nose
    Thu Jan 27, 2005 9:27 pm
    Food.com Groupie
    Mommaof2Beauties
    Fri Jan 28, 2005 8:53 am
    Regular "Line Cook" Poster
    Yes, it's quite rich. A little goes a long way.
    Hey Jude
    Sat Jan 29, 2005 6:05 pm
    Food.com Groupie
    Cynthis....I finally found the recipe! There is another one here on zaar but the ingredients are totally different. I posted this recipe: Japanese Steakhouse-Style Golden Shrimp Sauce
    Mommaof2Beauties
    Mon Jan 31, 2005 10:41 am
    Regular "Line Cook" Poster
    Hey Jude,

    You are AWESOME!! Thanks so much! My friends and I are forever in your debt!

    -Cindy
    Kookaburra
    Tue Feb 01, 2005 12:37 am
    Food.com Groupie
    Hey Jude wrote:
    Cynthis....I finally found the recipe! There is another one here on zaar but the ingredients are totally different. I posted this recipe: Japanese Steakhouse-Style Golden Shrimp Sauce


    Jude, can you post the link to this when it's published please?
    Alan Polivka
    Sat Apr 03, 2010 12:46 pm
    Newbie "Fry Cook" Poster
    Hi. I can't find this Golden Shrip Sauce recipe. Can you help me obtain it?

    Thanks,
    Alan
    Member #610488
    Tue Apr 06, 2010 11:57 pm
    Food.com Groupie
    Rinshinomori
    Thu Apr 08, 2010 12:16 pm
    Food.com Groupie
    I pulled this one off the web but since I've never had these types of sauces (not common here), I can't vouch.

    Japanese Steakhouse White Sauce

    1-1/4 cup Hellmann's mayonnaise *
    1/4 cup water
    1 teaspoon tomato paste
    1 tablespoon melted butter
    1/2 teaspoon garlic powder
    1 teaspoon sugar
    1/4 teaspoon paprika
    dash cayenne pepper

    Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

    The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

    I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.

    * Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.
    Gastronome3
    Tue Jan 29, 2013 1:21 am
    Newbie "Fry Cook" Poster
    Cindy,

    I am guessing you found this recipe somewhere, that Jude supplied a link to? I, and apparently others, have tried clicking on that link to no avail.

    Would you please be so kind as to provide the recipe? I, and I am certain others, would greatly appreciate it. Thank you!

    Tim
    Gastronome3
    Tue Jan 29, 2013 1:40 am
    Newbie "Fry Cook" Poster
    Cindy,

    Scratch that request for help in finding the recipe HeyJude posted, I found it.

    But, I do have one question, still: Do you think the recipe HeyJude provided tastes like Gojo's? And, about how much?

    I ask, because I have never had the pleasure of eating at Gojo's (I don't live in the area, but instead live about 3 1/2 hours away), and tasting this much raved about "Yellow Sauce," though a friend has told me how amazing it is. If I make it, and then taste it, I want to know if I am getting a pretty good taste of "the Real Deal," or not. Since you have tried both, I trust you can tell me.

    I would be very grateful if you would be so kind as to tell me how closely the recipe HeyJude has provided approximates what they serve at Gojo's.

    Thank you, very much, I appreciate it,
    Tim
    Leggy Peggy
    Tue Jan 29, 2013 6:14 am
    Food.com Groupie
    I've never eaten at Gojo's either.
    Would love to know the reaction others have in relation to Hey Jude's post.
    Chef #1310919
    Wed Apr 24, 2013 5:21 pm
    Newbie "Fry Cook" Poster
    The recipe provided is not the yellow sauce. It is very similar to a salad dressing you get at another Japanese Steakhouse in Kansas City called Siki. I have been working on the recipe for a few year and am pretty close.

    1 package of Knorr Hollandaise sauce- follow the recipe on the package. Once complete and still warm add:

    1 T of chicken base (use a higher quality base otherwise it will get too salty)
    1 oz of rice wine vinegar
    1 oz of lemon juice

    As I said before, this isn't exactly it, but pretty close. Let me know what you think and play with it and provide feedback!
    cmystyle
    Tue Aug 20, 2013 5:46 pm
    Newbie "Fry Cook" Poster
    I love GoJo's I use to like in KC. Now I live 21/2 hours away, but I make the trip just to eat at Gojo's. We have asked the cooks what is in the "Yellow sauce" They don't tell, but what they have said, when serving it is, "Like Hollandaise sauce. The recipe I found, I tried it but I must not have the whole adding the oil technique mastered and I didn't have dry mustard.I am going to try again.
    I have got to get this right, because my kids will go nuts when I present it.
    The recipe is mixed and prepared like normal hollandaise sauce, mixing in the oil slowly, a little at a time, and cooking until thickened on a double boiler over hot water just slighty cooler than boiling.
    3 egg yolks
    1 1/2 teaspoons of chicken bouillon
    2 teaspoons of lemon juice
    salt to taste
    dash of cayenne pepper
    pinch of dry mustard
    Lastly, add 1/2 cup vegetable oil a little at a time

    The restaurant recipe...


    gojo "yello sauce" recipe. I am a chef at gojo. And have the recipe for the sauce people been asking.
    60 egg yolks
    1/2 cup of bouillon broth
    1T. Cheyenne pepper
    1/2 T of nacho cheese
    tsp sea salt
    tsp of dry mustard
    tsp orange zest
    This should make enough for about 35-40 people
    Enjoy!!!!!! Come See me and mention this add My name is Majuu

    I found this posted, so I don't know if Majuu is a real cook at GoJo's
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