Prep 5 mins
Cook 0 mins
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!
- 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
- 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.
This is absolutely the shrimp sauce they serve at our local Kobe's. The trick is to use JFG mayonnaise. Any other mayonnaise makes it taste a little off.
Not even close to what Kobe serves. Their recipe can be found at www.japanese-steakhouse-white-sauce.com