Ingredients
-
2
-
1 1/2
-
5
-
2
-
2
-
1
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Nona’s Japanese Steakhouse Mustard Sauce,This sauce is found in many teppanyaki style Japanese steak houses in the U.S. I first had this type of cooking in Okinawa in the late 60’s and fell in love with the sauce. I tried different versions of this mustard sauce, and after numerous attempts, came up with this version I like the best. This sauce goes well with grilled teppanyaki style meats and seafood.,Wow this stuff was great!! used all cream but 1 less tablespoon and omitted the water. Dipped everything in this and used it on the rice too. I tried another recipe that was a disaster but this is spot on.,I did this recipe, and cut the milk/cream/water/soy [wet] ingredients in half – and it tastes about perfect! Some reviews suggest no water – so I’m trying that this time; also tried all cream instead of milk (to keep thick – which helps). It tastes almost identical to my favorite Japanese Hibachi Restaurant (Kobe Steakhouse); it was amazing to find this recipe after searching for months. Thank you Rinshinomori!
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Steps
|
1
Done
|
Using a Blender or Food Processor, Blend Until Smooth. This Sauce Freezes Well. |
|
2
Done
|
Itadakimasu! |
