Our Favorite White Sauce

April 1, 2009 | By | Comments (5)

When I step into a Japanese hibachi grill, a deliciously enticing aroma surrounds me.  Waiting for a table feels like waiting to bust out of timeout when I was 4 years-old. It’s way too long and tormenting. Usually I grab a sake whatchama-call-it at the bar which is basically anything that consist of sake and a mixer. I try to be authentic with my specialty fruit sake cocktail and flamboyant ornaments hanging off the glass. Alright I know it doesn’t count, but a girl needs a cute cocktail.

Hibachi4

Let’s be honest the real reason I find myself in any hibachi grill is for that rich creamy special sauce, also known as shrimp sauce or Hibachi white sauce. I dip my fork in the mystery condiment before stabbing a tender piece of meat, but it’s not enough.  I try to submerge a fork full of crunchy vegetables into the small ramekin, but it still doesn’t satisfy. So before I drink it, I drench my whole plate in that perfect white sauce. Wow, it’s soooo good.

The recipe varies from cook to cook but some basic ingredients are mayonnaise, butter, paprika, garlic powder, sugar, and rice-wine vinegar. When I ordered the take-out you see above at a local hibachi grill in Birmingham, I asked what the secret was. The sweet lady said, “too many ingredients to tell you.  I will bottle it up and sell it to Walmart so you can buy.” It’s highly confidential.

Whether it is an authentic Japanese recipe or not, I’m still in love. Here’s a whole website dedicated to this superb Japanese Steak House White Sauce. Also check out The Best of Japan, a collection of Japanese recipes.

What are some restaurant staples you want to get your hands on? Maybe I can help you search for them.

 

COMMENTS

  1. Jason Horn

    Well, now you’ve gone and ruined the mystique. We used to go to a sushi place in New Orleans called Hana and they served a magical noodle appetizer with this magical white sauce that was magical…until I found out it was just mayo and spices. On the upside, now I can make it at home.

    April 2, 2009 at 1:09 pm
  2. Donna

    Sounds great. Have you ever tried this sauce on steak or some other american dish?
    Love your articles!!!!!!!!

    April 3, 2009 at 10:08 am
  3. Virginia

    Not yet. Since it is a mayo mixture I bet it would be wonderful on a sandwich or wrap. Let me know how it turns out in any new dishes.

    April 6, 2009 at 11:36 am
  4. buy wow gold

    What an appetizing food, seafood is the specialty of Japan and that’s what they did with that sauce plus the presentation.

    April 7, 2009 at 1:31 am
  5. Sarah

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
    Sarah

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    April 12, 2009 at 7:47 pm

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