Quote:
Originally Posted by omega50
I have not tried this recipe, but have some reservations from a technical perspective.
This is an emulsified sauce and typically you would add the emulsifiers (mustard, egg yolk) as a base before adding the oil/fat components.
Sesame ratio seems low and soy and oil seem high.
But the proof would be in the pudding and hindsight is always 20/20
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It worked!
the first recipe was not so good. It used a soya sauce and was very dark and salty. Didn't look like the Calgary japanese village steak/rice sauce nor tasted like it.
So I found this online
https://chowtown.wordpress.com/2011/...-sauce-recipe/
Ingredients:
¾ cup Soy Sauce (Japanese Shoyu type)
1 cup Vegetable Oil
½ cup Toasted Sesame Seeds
1 Egg yolk
½ tablespoon Dry Mustard
1 Clove Garlic, large (Minced)
½ cup Chopped Onion (One small Onion)
½ cup Whipping Cream
Method:
Place soy sauce, sesame seeds, onion and garlic in a blender and mix on high for 30 seconds.
Add remaining ingredients and blend until fine.
I followed the directions and it works great. Tasted it and it is awesome.
I used premium LKK soy sauce got at Superstore. For the sesame seeds I very lightly toasted in a fry pan.
I am very impressed with this being called the authentic recipe. Making some rice for dinner tonight!
SDF
P.S. The bottle you buy at the store has a short shelf life. Last time in I mentioned I had a lactose allergy and was told there was dairy in it.
So bone apatite