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
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
TEPPANYAKI SHRIMP WITH SAUCE RECIPE - (4/5)
Provided by Dottiejk
Number Of Ingredients 17
Steps:
- For the sauce: In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar, ginger juice, and green onions over medium heat; gently bring to a simmer, stirring often to prevent scorching. Meanwhile, whisk together the chicken broth and cornstarch in a small mixing bowl. Drizzle the slurry mixture into the rice vinegar mixture while whisking constantly and vigorously. When the mixture comes to a boil, the sauce will thicken. Immediately reduce the heat to medium-low and simmer gently for 1 to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too strong or has become too thick, whisk in a ittle more chicken stock. Remove the sauce from the heat and serve warm, cold, or at room temperature. For the shrimp: Season the shrimp with salt and pepper; set aside until needed. Heat a wok over high heat; add the oil and heat through. Add the shrimp and cook, stirring and tossing constantly until just opaque, about one minute. Carefully add the sake and vodka to the wok and flambe. When the flames subside, add the lemon juice and toss to combine; immediately transfer to a serving dish. Garnish with green onions and serve warm or at room temperature with sauce on the side. Note: If you prefer, you may toss the shrimp with about 1/2 cup of the sauce and serve the remainder on the side.
NEW YORK STEAK TEPPANYAKI
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
- Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
- Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.
TEPPANYAKI-STYLE SHRIMP AND CALROSE RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the steamed Calrose rice: In a saucepan on high heat, add the rice, salt and 2 1/2 cups water. Bring to a full boil, cover, place a tight-fitting lid on top and then reduce the heat to a simmer. Allow to cook for 18 minutes, then carefully fluff the rice with a fork before serving.
- For the teppanysaki-style shrimp: Peel and devein the shrimp and remove the tails. Split the shrimp lengthwise.
- Heat a large griddle or heavy wok over medium-high heat. Add the grapeseed oil and sesame oil. Add the shrimp and quickly sear to caramelize them, cooking them halfway, about 1 minute. Remove immediately.
- Quickly add the ginger, garlic and onion and saute until tender, about 3 minutes. Add the carrots, baby corn if using and peppers and saute until cooked through, about 3 minutes. Crack the egg over the vegetables and quickly stir-fry to cook the egg.
- Add the tamari, mirin, rice wine vinegar, sambal and dry mustard dissolved in water and toss until everything is well coated. Add the shrimp and mung bean sprouts and cook until the liquid is reduced by half and the shrimp are cooked through, about 1 minute.
- Serve over the steamed rice and top with a squeeze of lemon juice, sliced green onions and sesame seeds
JAPANESE SHRIMP SAUCE
Shrimp sauce like that found at a certain teppanyaki restaurant.
Provided by Nicole Marie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 20
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, water, sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, and white pepper together in a bowl.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 1.3 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 172 mg, Sugar 0.6 g
More about "teppanyaki shrimp with sauce recipe 45"
EASY HIBACHI SHRIMP - THE BEST WAY TO MAKE HIBACHI …
From savoryexperiments.com
Ratings 24Calories 267 per servingCategory Main Course
- Add the soy sauce and continue cooking for three more minutes or until tender. Remove from griddle, or push far off to the side.
TEPPANYAKI RECIPE 鉄板焼き • JUST ONE COOKBOOK
From justonecookbook.com
4.6/5 (37)Category Main CourseCuisine JapaneseCalories 504 per serving
- Gather all the ingredients. Please note that I doubled the Teppanyaki Sauce recipe above so it's easier to see in the step-by-step pictures. This amount will serve 4 instead of 2.
- Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.
- Preheat the electric griddle to 375 ºF (190 ºC) and grease the cooking surface with oil. If the meat is well-marbled, you do no need to grease the area where you cook the meat. Put vegetables and meat. We usually divide the griddle space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with salt and pepper and keep the meat unseasoned.
HOW TO COOK TEPPANYAKI AT HOME: THESE ARE THE KEY …
From bitemybun.com
Estimated Reading Time 8 mins
10 BEST TEPPANYAKI SAUCE RECIPES | YUMMLY
From yummly.com
13 POPULAR TEPPANYAKI DIPPING SAUCE INGREDIENTS AND 6 …
From bitemybun.com
TEPPANYAKI RECIPE GRIDDLE TOP - GRIDDLE MASTER ONLINE
From griddlemaster.com
TEPPANYAKI MUSTARD DIPPING SAUCE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
MEAT AND SEAFOOD ON THE GRIDDLE (TEPPANYAKI) RECIPE
From cdkitchen.com
SHRIMP SAUCE YUM YUM SAUCE • LOAVES AND DISHES
From loavesanddishes.net
JAPANESE TEPPANYAKI /HIBACHI - STEAKHOUSE WHITE SAUCE - YUM
From youtube.com
JAPANESE HIBACHI SHRIMP - CLOVE AND CUMIN
From cloveandcumin.com
TEPPANYAKI STEAK AND SHRIMP RECIPE - COOKERYAKI
From cookeryaki.com
TEPPANYAKI SHRIMP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
YUM YUM SAUCE - BAKE IT WITH LOVE
From bakeitwithlove.com
TEPPANYAKI SHRIMP FLAMBé WITH YOSHI'S SPECIAL SAUCE
From vikingrange.com
You'll also love