Not a Secret Anymore...japanese Steakhouse White Sauce

Total Time
10mins
Prep 10 mins
Cook 0 mins

I have searched for this recipe for a very long time. It IS the sauce you get at places like Mon cafe and Jimmy's Hibachi!! The ingredients surprised me but it is very easy and the key is to let the sauce refrigerate overnight or at least make it early in the morning to have with dinner. My husband and I use it to dip everything from crackers, chicken nuggets or even on rice like they serve it in the restaurants. The recipe is easily doubled or (the way I make it) tripled!! ENJOY!!! Source: http://www.japanese-steakhouse-white-sauce.com

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
Most Helpful

To Snoelle - Use Japanese Kewpie mayonnaise which is available in all supermarkets in the Asian aisle. Or any Asian grocery store. Hellman's is not the mayo of choice for Japanese. Also mix sake with the water. This will give it the flavor you are missing. The ratio is up to your personal taste. If you don't have sake, use a little bit of brandy.

3 5

Decent version but still not THE Japanese white sauce I know and love. I made it as written, let it sit for almost 24 hours, it still had an overwhelming mayo taste. I added more water, almost tripled the paprika and sugar (actually used Splenda with fiber as I low-carb), some more garlic powder, and a touch of onion powder, added some Lemon juice (about 2 tbsp), and rice wine vinegar (1.5 tbsp).. and put it back into the fridge for about an hour. It was MUCH better after the adjustment but still seems to be missing something. Thanks for posting!

5 5

THIS IS IT! The recipe to "japanese ketsup" (as I heard one HIbachi chef call it once). It makes all the difference on Hibachi night. Thank you so much for sharing!