Japanese Steak house "yellow sauce"

[Mommaof2Beauties]

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]

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]

Magic Mustard Sauce?

[Mommaof2Beauties]

Yes, it's quite rich. A little goes a long way.

[Hey Jude]

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]

Hey Jude,

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

-Cindy

[Kookaburra]

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]

Hi. I can't find this Golden Shrip Sauce recipe. Can you help me obtain it?

Thanks,
Alan

[Celticevergreen]

Check under the following:

Japanese Steakhouse-Style Golden Shrimp Sauce

[Rinshinomori]

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]

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]

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]

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]

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!