5 mins.
For the sauce, whisk mayonnaise, 1 tbsp warm water
ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
ot, boil water and add Japanese soy sauce until re-boiled. Add
urgers. Spread bottom half with Japanese mayonnaise. Then sprinkle with Toragashi Powder
1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and
Mix ketchup, Dijon mustard, sriracha sauce, and Japanese mayonnaise together in a small bowl or jar.
Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.
Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.
Prepare rice according to package instructions and keep warm.
Meanwhile, for the fish, heat the oil in a non-stick frying pan. Add the fish and cook until browned on both sides and just cooked through.
For the sauce, combine the mayonnaise, wasabi, onion, cilantro and lime juice in a small bowl.
Boil, steam or microwave the broccoli until just tender. Serve with fish, rice, and wasabi mayonnaise sauce.
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
una on plate with dipping sauce in separate small serving bowls
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
risp tortilla with the chile mayonnaise. Distribute the warm scallops over
almon patty. Serve with Japanese mayonnaise and a drizzle of sweet chili sauce.
or the soy mayonnaise, whisk the miso, soy sauce and garlic in
egg yolks, melted butter, and mayonnaise (and optional Galangal).
Mix
eeks soften.
Add dashi, sauce, mirin, sugar and bring to
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
s hot, add vinegar, soy sauce, sake, mirin, dashi and remaining