Hibachi Shrimp Sauce
The pink sauce you get not quite enough of at the Japanese restaurant. For shrimp, chicken, steak, veggies, or just fried rice.
10 minutes, 4 half-cup servings
The pink sauce you get not quite enough of at the Japanese restaurant. For shrimp, chicken, steak, veggies, or just fried rice.
10 minutes, 4 half-cup servings
Ingredients
| 2 cups | Mayonnaise |
| ½ cup | Cold water |
| ¼ cup | Ketchup |
| 1 Tbsp | Garlic Juice (*) or fish sauce |
| 1 Tbsp | Sriracha or chili paste |
| 1-2 pinches | Salt |
| 1 tsp | Ground ginger |
| 1 tsp | Dry mustard |
| 1 tsp | Paprika |
| ½ tsp | White pepper |
Preparation
| 1. Combine all ingredients (Mayonnaise (2 cups), Cold water (½ cup), Ketchup (¼ cup), Garlic Juice (1 Tbsp) or fish sauce, Sriracha or chili paste (1 Tbsp), Salt (1-2 pinches), Ground ginger (1 tsp), Dry mustard (1 tsp), Paprika (1 tsp), White pepper (½ tsp)) in a bowl or large jar. |
| 2. Whisk or shake to combine. |
| 3. Refrigerate and serve. |
Notes
| 1. You can get garlic juice by skimming liquid off the top of a jar of diced or minced garlic. |
| 2. Best when refrigerated for 2 hours to overnight. |
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