KOBE'S SHRIMP SAUCE
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!
Provided by youngloopy
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Sodium 335.6, Carbohydrate 8.2, Fiber 0.7, Sugar 7, Protein 0.5
TEPPANYAKI (KOBE STEAKHOUSE) DINNER
This is a mixture of several recipes I found online that can be used to create the Teppanyaki dinner served at Kobe Steakhouse (where they cook in front of you). There are several steps involved, but it's completely worth it since it saves you a TON of money in comparison to going out to eat and it's soooo good!! Choose your own protein, we chose shrimp and chicken, but it can also be made with steak or made vegetarian with tofu. Feel free to add any veggies you like, it is sometimes served with mushrooms or a potato and also fried rice in place of white rice. Enjoy!
Provided by HappyCookingMommy
Categories Japanese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
- Prepare pasta as directed on package.
- Prepare white rice as directed package.
- In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
- Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
- In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
- Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
- To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
- Enjoy!
Nutrition Facts : Calories 1691.1, Fat 124.4, SaturatedFat 65.6, Cholesterol 414, Sodium 1802, Carbohydrate 106.1, Fiber 6.7, Sugar 11.3, Protein 41.2
KOBE BEEF WITH DIPPING SAUCE AND HIBACHI SLAW
Steps:
- For the Dipping Sauce:
- Combine wasabi and water to make a paste. Using a blender or a mixing bowl with a whisk Add remaining ingredients except oil and onion, blend until well combined or whisk well. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.
- For the Hibachi Slaw:
- Using a mandoline or with a knife, cut the carrots and daikon to a matchstick size. Using your knife, cut red pepper into the same shape as the daikon and carrot. Cut the chives in the same manner. Toss all together with pea sprouts. Season with salt and pepper and 1 tablespoon dipping sauce.
- For the Beef:
- In the restaurant, we serve raw slices of kobe beef with a hibachi. The customers then cook the beef at the table on a hot stone. For home use, I suggest cutting the beef tenderloin into quarters lengthwise. Season them well with salt and pepper, to taste. Then quickly sear them on all sides in a very hot saute pan with cooking oil. Let the meat rest for 2 to 3 minutes. Then slice across the loin into very thin slices. Enjoy with the Dipping Sauce and Slaw.
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