Kobes Shrimp Sauce Food

KOBE'S SHRIMP SAUCE

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.

JAPANESE SHRIMP SAUCE I

Steps:

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

COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"

Steps:

• Fried Rice:.
• Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
• Place 1 - 2 T oil in wok or non-stick pan.
• Sauté rice, vegetables and onion briefly.
• Top with 1T butter and cook until hot.
• Add soy sauce and sauté until incorporated.
• Serve immediately; top with shrimp sauce.
• Shrimp Sauce:.
• Add ingredients, in order given, to food processor or blender.
• Process until smooth.
• Store in refrigerator for up to 2 weeks.

STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES

Steps:

• Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
• To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
• Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
• Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.

TEPPANYAKI (KOBE STEAKHOUSE) DINNER

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!