Japanese Tartar Sauce for Dipping

Submitted by Zurie

"This recipe is from a young fellow called Charl Leslie, who writes a weekly food column in a newspaper. It's a clever little recipe, and ideal to serve with deep-fried shrimps in batter, fish bites, or any vaguely Japanese style food. It absolutely MUST be made ahead, for the flavours to mingle. It'll last for at least a week in the fridge. Because tastes will differ, start with the smaller amount where a choice is given, and rather add more of the ingredient as you taste it."

 

• Ready In: 7mins
• Ingredients: 5
• Yields: 1 1/4 cup

ingredients

• 1 cup mayonnaise (250 ml, best quality)
• 2 -3 tablespoons pickled ginger, chopped (the pink Japanese-style pickled ginger)
• 1 -2 tablespoon soy sauce (Kikkoman preferred)
• 1 -2 teaspoon sesame oil
• 1 -2 tablespoon wasabi (can use powder or paste)

directions

1. Simply mix all the ingredients in a bowl.
2. Cover with plastic wrap, and leave in fridge for at least an hour, preferably a day, before using.
3. Try it with shrimps (prawns) in tempura batter. Delicious!

Reviews

[partysweets]

I didn't have pickled ginger but I had fresh ginger so I put it in the food processor and added it instead - it didn't turn out all that great. But I'd like to try this again with pickled ginger. I'm not rating this because I didn't follow the recipe - I just wanted to flag my mistake for others.