Teppanyaki Room

[SewIn2Disney]

Hello, I've got a strange question. I've got the worst craving ever for the dipping sauces that they serve at the Teppanyaki Room. Does anyone know what they are called so that I may try and google myself a recipie before dinner time?

I've seen stranger questions on here....and I know someone will come through for me!

One is served to dip your meat and the other for your chicken. If this helps, I'm really interested in the lighter, cloudier looking one, but either will suffice! Here's a picture, it's the sauces that come in the little beige dishes (on the left in this pic!)
http://travel.webshots.com/photo/2560483390093423013QPclTW

Thank you thank you thank you!

 

[mrerk]

[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan [/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sauce and Dressing Recipes[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard Sauce[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 1 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard (Dry) 1/2 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame Seed 3/4 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 4 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Salad Oil (Veg) 1 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame seeds must be roasted. Roast in a shallow pan in 400 degrees oven until golden brown.[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of rice vinegar, but the taste will be slightly altered.[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Sauce[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 6 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger 1 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 3 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Dry Parsley Pinch[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Lemon 1/2 piece[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Vinegar 1 oz (guess rice vinegar)[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of the rice vinegar, but the taste will be slightly altered.[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Dressing[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 4 oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Vegetable Oil 4 fl. oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Vinegar 2 fl. oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 2 fl. oz[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sugar 2 tsp[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Root 0.5 oz (clean) (soak in cold water for a few minutes to remove outer skin easier)[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Lemon 1/10th cut of a medium size lemon[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Salt 1/2 tsp[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Pepper 1/2 tsp[/FONT]
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[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]Combine all ingredients in blender. Blend on low speed for one minute. Blend on medium speed for 30 seconds. Blend on high speed for 30 seconds. Refrigerate (add additional salt/pepper to taste)[/FONT]
[FONT=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of the rice vinegar, but the taste will be slightly altered. [/FONT]
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[jesserin]

WOW.

Thanks Mrerk! I've often wanted those recipes myself! Thank you!

 

[SewIn2Disney]

Man....that brings new meaning to "Ask and you shall receive"!!

Thank you so so so much!

May I ask where you got that from?

 

[mrerk]

Man....that brings new meaning to "Ask and you shall receive"!!

Thank you so so so much!

May I ask where you got that from?

Always happy to help.

That particular recipe came from disneyrecipes.com :slurp:

Sorry I didn't credit them in my reply. My bad. :hammer:

 

[SewIn2Disney]

Ya know, I did a google search, and that didn't even come up. (But then again, I didn't know the name of the sauces in the first place) I have been there before -- it's great, I just can't believe I didn't think to look there.

Thanks again! I'll be making it soon (i didn't have all of the ingredients), and I'll let you know how it is jesserin

 

[Pixiedust1393]

Ya know, I did a google search, and that didn't even come up. (But then again, I didn't know the name of the sauces in the first place) I have been there before -- it's great, I just can't believe I didn't think to look there.

Thanks again! I'll be making it soon (i didn't have all of the ingredients), and I'll let you know how it is jesserin

I tried the recipe above that someone had posted... It tasted awful!! But maybe I just fixed it wrong...

Try a search on www.yahoo.com or google and type in "Japanese white sauce", "Japanese yum yum sauce", Japanese shrimp sauce", OR "Japanese seafood sauce".... This is the white-pinkish color sauce and the main ingreident should have mayo in it. Good luck!


Here are two links that may be helpful to you:
http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm
http://allrecipes.com/recipe/japanese-shrimp-sauce-i/detail.aspx


And if you're wondering how to fix the shrimp like they do--ask and I shall tell! I've mastered the talent!

 

[SewIn2Disney]

Which one did you make? I made the mustard sauce, and it was great! We kept ours in a jar, and used it with two different chicken dishes and one pork dish last week. We all thought it was yummy!

 

[Pixiedust1393]

I made the Ginger Sauce, something didn't turn out right! It tasted like ...I don't even know what. The mustard sauce that you made, is that the brownish color sauce that you dip steak or chicken in at the restaurant?

 

[SewIn2Disney]

Yes, it's the brownish one, the one that is translucent. But, I'm never sure which one you dip the chicken in and which one you dip the steak in. I dip everything in both....seriosuly, I think those dips are the whole reason I go to the Teppanyaki Room!


2000 post! :sohappy: