You know that yummy sauce you get at the Japanese steak house?

brandy998 · 10-25-2009, 04:38 PM

Has anyone figured out a way to LC it? I have a bottle of it and it says 6g per 2TB serving. Clearly it's a mayonnaise base and has some sugar. Beyond that I have no clue!

shawneesioux · 10-25-2009, 06:06 PM

Maybe this is what you're looking for...easy enough to sub out the sugar with whatever sweetener substitute you like.

Found this recipe online, Thanks to someone named Chuck!

Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.

Charski · 10-25-2009, 08:45 PM

Hey Shawnee! [waving madly]

The sauce at "my" Japenese restaurant varies depending on what they're serving it with. I've kind of constructed the basic one though, I use predominately mayo (Best Foods, same as Hellmans), a drizzle of toasted sesame oil, a drizzle of soy sauce, and some rice vinegar, plus sweetener if you want.

To that, I've also added wasabi (I prefer the little tube of paste stuff, as most powdered is nothing more than colored regular horseradish) OR some sriracha hot sauce.

At Robata (where we love to go!) they serve the wasabi sauce with tempura sanddabs and the sriracha sauce with fried calamari. The sauce without the heat goes on the broccoli florets.

Personally I like the sriracha one the best and use it on EVERYTHING!

Perdita · 10-25-2009, 08:51 PM

Bizarrely, someone made a website devoted specifically to that question:

Japanese Steakhouse White Sauce (Yum Yum Sauce, Shrimp Sauce, Sakura Sauce) Recipe

All you have to do is sub in splenda/AS. I made this a lot, from the recipe above, when I was first losing weight, ate it with steak and zucchini. Hmm, I should make some more soon.

I kept in a plastic squeeze-tip bottle. I recommend the step where they say to let it sit overnight so the flavors can meld.

Edit: Oops, I guess someone already pasted in this recipe above from that site. I can confirm that the recipe is close to what I remember of the 'white sauce' from japanese steakhouses/benihana-type places.

shawneesioux · 10-25-2009, 09:48 PM

Hey ya Char !
YUP, bring on the wasabi!

OK, think I'll do a bit of integrating some of Chuck's recipe with your components...might get some zippy stuff, huh? lol, I don't care if its authentic, I'm after the yum factor.

Charski · 10-26-2009, 09:13 AM

Shawnee, it's so good to see you poking your head in here again! You've been missed!

Yeah, I like that "zingy" stuff - it's soooo good!

10-25-2009, 04:38 PM	#1
brandy998 Senior LCF Member Join Date: Apr 2008 Location: Salisbury, NC Posts: 230 Gallery: brandy998 Stats: 220/192/120 WOE: Atkins Induction Start Date: 3/17/08	You know that yummy sauce you get at the Japanese steak house? Has anyone figured out a way to LC it? I have a bottle of it and it says 6g per 2TB serving. Clearly it's a mayonnaise base and has some sugar. Beyond that I have no clue!

10-25-2009, 06:06 PM	#2
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,943 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Maybe this is what you're looking for...easy enough to sub out the sugar with whatever sweetener substitute you like. Found this recipe online, Thanks to someone named Chuck! Japanese Steakhouse White Sauce - Chuck's Easy Recipe 1-1/4 cup Hellmann's mayonnaise * 1/4 cup water 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1 teaspoon sugar 1/4 teaspoon paprika dash cayenne pepper Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving. The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency. * Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo. __________________ ~Shawnee MAINTAINER since Aug. '01

10-25-2009, 08:45 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Hey Shawnee! [waving madly] The sauce at "my" Japenese restaurant varies depending on what they're serving it with. I've kind of constructed the basic one though, I use predominately mayo (Best Foods, same as Hellmans), a drizzle of toasted sesame oil, a drizzle of soy sauce, and some rice vinegar, plus sweetener if you want. To that, I've also added wasabi (I prefer the little tube of paste stuff, as most powdered is nothing more than colored regular horseradish) OR some sriracha hot sauce. At Robata (where we love to go!) they serve the wasabi sauce with tempura sanddabs and the sriracha sauce with fried calamari. The sauce without the heat goes on the broccoli florets. Personally I like the sriracha one the best and use it on EVERYTHING! __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 6 YEARS! 2 7 10 16 31 12

10-25-2009, 08:51 PM	#4
Perdita Senior LCF Member Join Date: Feb 2008 Posts: 86 Gallery: Perdita Stats: 215/165.6/150 WOE: LC/IF	Bizarrely, someone made a website devoted specifically to that question: Japanese Steakhouse White Sauce (Yum Yum Sauce, Shrimp Sauce, Sakura Sauce) Recipe All you have to do is sub in splenda/AS. I made this a lot, from the recipe above, when I was first losing weight, ate it with steak and zucchini. Hmm, I should make some more soon. I kept in a plastic squeeze-tip bottle. I recommend the step where they say to let it sit overnight so the flavors can meld. Edit: Oops, I guess someone already pasted in this recipe above from that site. I can confirm that the recipe is close to what I remember of the 'white sauce' from japanese steakhouses/benihana-type places. Last edited by Perdita; 10-25-2009 at 08:55 PM..

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10-25-2009, 09:48 PM	#5
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,943 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Hey ya Char ! YUP, bring on the wasabi! OK, think I'll do a bit of integrating some of Chuck's recipe with your components...might get some zippy stuff, huh? lol, I don't care if its authentic, I'm after the yum factor.

10-26-2009, 09:13 AM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Shawnee, it's so good to see you poking your head in here again! You've been missed! Yeah, I like that "zingy" stuff - it's soooo good!