Kobes Shrimp Sauce Recipes

COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"

Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388.

Provided by Chefcrystal

Categories White Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 17

Copycat Kobe Style Fried Rice With

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.

Ingredients

2 cups cooked rice, cooled
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup carrot, cut into pea size pieces
1 small onion, finely chopped
1 -2 tablespoon soy sauce
1 tablespoon butter
1/2 quart dukes mayonnaise (any brand will do)
1/2 teaspoon garlic powder
1/16 teaspoon Tabasco sauce
3/4 teaspoon paprika
1/4 teaspoon white pepper
6 1/2 ounces water
1 dash salt
1 1/2 tablespoons catsup
1/4 teaspoon black pepper
6 teaspoons sugar

JAPANESE STEAKHOUSE GOLDEN SHRIMP

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

Provided by nriffer

Categories World Cuisine Recipes Asian

Time 8h20m

Yield 8

Number Of Ingredients 9

Japanese Steakhouse Golden Shrimp image

Steps:

Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g

Ingredients

2 egg yolks
1 ¼ cups canola oil
1 tablespoon seasoned rice vinegar
¼ teaspoon salt
¼ teaspoon garlic powder, or more to taste
3 saffron threads, crushed, or to taste
1 pound large shrimp, peeled and deveined
1 tablespoon butter, or to taste
1 splash white cooking wine

JAPANESE SHRIMP SAUCE I

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.

Provided by Lime

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 12

Number Of Ingredients 6

Japanese Shrimp Sauce I image

Steps:

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

Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.8 g, Cholesterol 12.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.4 g, Sodium 117.8 mg, Sugar 3.4 g

Ingredients

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
¾ teaspoon paprika
⅜ teaspoon garlic powder

YUM YUM SAUCE

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Provided by Eric Kim

Categories condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 8

Yum Yum Sauce image

Steps:

In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

Ingredients

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

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Kobes Shrimp Sauce Recipes

COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"

JAPANESE STEAKHOUSE GOLDEN SHRIMP

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

JAPANESE SHRIMP SAUCE I

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.

YUM YUM SAUCE

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