Adding flavor to stir fry.

[Guest guest]

Anyone ever go to the Japanese steak houses like Benihana, Kobe, and so

forth? These restaurants have two sauces they serve up with their dinner.

In most, restaurant patrons at the least dip their meals in the sauce and

many flat pour it over the food and mix it in.

If you think about it, the meal prepared at the table is really not much

different than a stir fry you prepare in your home. Steak, chicken, shrimp,

rice (with eggs), and some veggies (usually including onion) are the order

of the day.

A thought -- if the sauces are so good at the restaurants that folks pour

them over their meals for added flavor, then why not do the same at home?

Every area has a different set of recipes so it can be a bit tough to find

the recipe for your particular favorite steak house. Here in Cincy, we have

a Benihana that used to be a Samurai -- their sauce is unlike any other I

have EVER had and I've been searching for years for a copycat recipe to no

avail.

Here are some copycat steakhouse sauce recipes you can consider for your own

stir fry. Some call for ketchup so you'll need to adjust for that on SBD --

use some low carb ketchup. There are recipes for making your own, but I've

included a quick one I picked up while watching " Low Carb and Lovin' It "

that seems to work for folks who use artificial sweeteners. Some recipes

also call for sugar -- you can user your sweeteners there as well. In each

case, you're going to have to tinker a little with the recipe to get one

that suits your particular taste preferences but don't let that scare you

off -- it's half the fun.

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Quick and Easy Sugar-Free Ketchup (From " Low Carb & Lovin' It " )

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8 ounces no-sugar-added tomato sauce

6 ounces no-sugar-added tomato paste

2 tablespoons white vinegar

1/4 cup sugar substitute (recommended: Splenda)

Mix all ingredients together in a small bowl. Refrigerate until ready to

serve.

Yield: 1 1/2 cups

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Japanese Steakhouse Sauce Recipes

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Ingredients

1 cup mayonnaise

3 tablespoons white sugar

3 tablespoons rice vinegar

2 tablespoons melted butter

3/4 teaspoon paprika

3/8 teaspoon garlic powder

Directions

1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted

butter, paprika and garlic powder. Mix well, cover and refrigerate.

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Ingredients: 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.

(Possibly cut back the vegetable oil to 1 cup)

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3 egg yolks

1 whole egg

1 quart vegetable oil

1 tablespoon white pepper

1 tablespoon salt

Soy sauce to taste (approximately 5-6 tablespoon)

Cooking wine

Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also. Add about

1/2 quart of vegetable oil. Use a hand held blender and begin mixing until

it develops a mayonnaise consistency. Add white pepper, salt, desired amount

of soy sauce, and another 1/2 quart of oil and continue to mix until well

blended.

To use: After seafood or chicken is 75% cooked, cover with sakura sauce,

sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The

water is used to create steam so the sauce will cook on top. Enjoy!

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* 1 cup mayonaise

* 2 tbsp ketchup

* 1 dash Japanese togarashi powder / cayenne pepper

* 1 tsp garlic powder

* Salt/Pepper

PREPARATION:

Blend all the ingredients in a bowl. Add some salt and pepper to adjust the

taste.

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Japanese Egg Yolk Sauce

3 egg yolks

1/2 teaspoon lemon juice

1-1/2 oz (50 g) white miso 1 cup salad oil

salt to taste

sprinkle of white pepper

a pinch of grated yuzu(Japanese orange), lime, or lemon peel

Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue

to beat, adding the salad oil a few drops at a time until the mixture begins

to emulsify. Keep on adding the rest of the oil, then stir in the miso and

the seasonings.

Refrigerate in a squeeze bottle.

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1 tbsp hondashi

1 tsp sugar

1 tsp salt and white pepper

1/4 cup Japanese Mayonaise

1 drop Japanese Ketchup for colour.

1 drop of Japanese Yuzu Lemon

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INGREDIENTS:

* 1 cup mayonaise

* 2 tbsp ketchup

* 1 dash Japanese togarashi powder / cayenne pepper

* 1 tsp garlic powder

* Salt/Pepper

PREPARATION:

Blend all the ingredients in a bowl. Add some salt and pepper to adjust the

taste.

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Benihana Shrimp Sauce

2 cups mayonnaise

1/2 cup water

1 teaspoon granulated sugar

1/4 teaspoon salt

1 tablespoon garlic juice

3 to 4 teaspoons catsup

1 teaspoon ground ginger

1 teaspoon hot sauce

1 teaspoon dry mustard

1 teaspoon paprika

3/4 teaspoon white pepper

Whisk together.

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