Does anyone have the shrimp sauce the is used at Japanese steakhouse's? I have
looking in achieves, web cookbooks and a couple other places and nothing taste
like or even has the consistency of the type used in the restaurants.

"Chills716" > wrote in message =
...
> Does anyone have the shrimp sauce the is used at Japanese =
steakhouse's? I have
> looking in achieves, web cookbooks and a couple other places and =
nothing taste
> like or even has the consistency of the type used in the restaurants.

What exactly is a shrimp sauce?
Don't most steakhouses use two (soy based and sesane based) sauces?
Maybe some places have three kinds.
But its the same sauce for beef or shrimp, so what's a shrimp saunce?

>What exactly is a shrimp sauce?
>Don't most steakhouses use two (soy >based and sesane based) sauces?
>Maybe some places have three kinds.
>But its the same sauce for beef or >shrimp, so what's a shrimp saunce?
In Florida it is a pinkish sauce with I believe paprika in it. When I get
hibachi at the steakhouse's they serve shrimp sauce and ginger sauce for the
food served from the grill. The ginger sauce is for sale under the Mikado brand
name.




Spec4 Stone......

"A man against world peace simply because of all the lost jobs"

"Chills716" > wrote in message =
...
> >What exactly is a shrimp sauce?
> >Don't most steakhouses use two (soy >based and sesane based) sauces?
> >Maybe some places have three kinds.
> >But its the same sauce for beef or >shrimp, so what's a shrimp =
saunce?
> In Florida it is a pinkish sauce with I believe paprika in it. When I =
get
> hibachi at the steakhouse's they serve shrimp sauce and ginger sauce =
for the
> food served from the grill. The ginger sauce is for sale under the =
Mikado brand
> name.
>=20

Ok. Sorry but never seen that shrimp sauce up here in NY.
=20

any (Chills716) wrote in message >...
> Does anyone have the shrimp sauce the is used at Japanese steakhouse's? I have
> looking in achieves, web cookbooks and a couple other places and nothing taste
> like or even has the consistency of the type used in the restaurants.

the only shrinmp sauce i'm familiar with is a chinese product which is
heavily salted and the most common usage i've seen is a topping for
tofu which is then steamed. it's definitely an acquired taste.

wrote:
> any (Chills716) wrote in message >...
>
>>Does anyone have the shrimp sauce the is used at Japanese steakhouse's? I have
>>looking in achieves, web cookbooks and a couple other places and nothing taste
>>like or even has the consistency of the type used in the restaurants.
>
>
> the only shrinmp sauce i'm familiar with is a chinese product which is
> heavily salted and the most common usage i've seen is a topping for
> tofu which is then steamed. it's definitely an acquired taste.

I've mostly had shrimp sauce served with seafood dishes, like the seafood
birds net or giant clam.

--
Dan

Dan Logcher > wrote in message >...
> wrote:
> > any (Chills716) wrote in message >...
> >
> >>Does anyone have the shrimp sauce the is used at Japanese steakhouse's? I have
> >>looking in achieves, web cookbooks and a couple other places and nothing taste
> >>like or even has the consistency of the type used in the restaurants.
> >
> >
> > the only shrinmp sauce i'm familiar with is a chinese product which is
> > heavily salted and the most common usage i've seen is a topping for
> > tofu which is then steamed. it's definitely an acquired taste.
>
> I've mostly had shrimp sauce served with seafood dishes, like the seafood
> birds net or giant clam.

i grew up on tofu with shrimp sauce & while i do like it a lot, i
seldom make it any more. i do use it on occasion when i've sauteed a
green vegetable. a little of that stuff goes a LONG way IMO. and the
aroma can cause neighbors to cast aspersions on your foot hygiene.

In ,
Chills716 > typed:
> Does anyone have the shrimp sauce the is used at Japanese
> steakhouse's? I have looking in achieves, web cookbooks and a couple
> other places and nothing taste like or even has the consistency of
> the type used in the restaurants.

This isn't traditional Japanese ... so it's probably a "house" dressing
or sauce which incidentally sounds slightly similar to Nobu's fusion
style Creamy Spicy Sauce. I did a quick search on "Japanese steakhouse
shrimp sauce" and found the following 2 recipes. One has vinegar and the
other does not. I'm not familiar with these types of sauces at all, so
am not sure, but could this be what you're looking for? ~Jayde

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted
butter, paprika and garlic powder. Mix well, cover and refrigerate.

------------------OR-----------------

3 egg yolks
1 whole egg
1 TBSP white pepper
1 TBSP salt
1 quart vegetable oil
soy sauce to taste (5-6 TBSP)

Combine the egg yolks, whole egg, and 1/2 quart of veg. oil in a
container and using a mixer, blend until you get a mayonnaise
consistency. Then you add the white pepper and salt, and another 1/2
quart of veg. oil. Continue mixing and add soy sauce to liking.

URL Source: http://atlblogs.com/rptut/archives/000300.html

> > wrote:
> > > the only shrinmp sauce i'm familiar with is a chinese product which is
> > > heavily salted and the most common usage i've seen is a topping for
> > > tofu which is then steamed. it's definitely an acquired taste.

> Dan Logcher > wrote in message
> > I've mostly had shrimp sauce served with seafood dishes, like the seafood
> > birds net or giant clam.

wrote in message
> a little of that stuff goes a LONG way IMO. and the
> aroma can cause neighbors to cast aspersions on your foot hygiene.

I think no_hormel and Dan are talking about 2 different things. The
pungent stuff is actually shrimp paste (yes I know it uses the chinese
character for "sauce", but in Chinese there is no distinction between
the runny pourable stuff and the thick pasty stuff, and this is
definitely a paste.) Similar to anchovy paste used in other SE Asian
cuisines.

But I'm not sure what kind of sauce Dan is refering to; is it similar
to fish sauce? I've never heard of seafood birdnests with shrimp paste
so I assume that's not it.

Tippi wrote:

> But I'm not sure what kind of sauce Dan is refering to; is it similar
> to fish sauce? I've never heard of seafood birdnests with shrimp paste
> so I assume that's not it.

No it's shrimp paste.. The seafood birdnests doesn't have shrimp sauce
over it.. you have a small dish of shrimp paste to dip items into..

--
Dan

On 04 Oct 2004 17:19:14 GMT, any (Chills716) wrote:


>In Florida it is a pinkish sauce with I believe paprika in it. When I get
>hibachi at the steakhouse's they serve shrimp sauce and ginger sauce for the
>food served from the grill. The ginger sauce is for sale under the Mikado brand
>name.
>
Not sure of shrimp sauce but perhaps you are referring to mustard
sauce commonly served in teppanyaki places. They usually serve ginger
and mustard sauce. If you are referring to mustard sauce, I can post
recipe.