Honey mustard sauce
Seasoning:
Yellow mustard sauce 30 grams, 5 grams of mustard seeds, 4 grams of white pepper, 40 grams of honey, 50 grams of tamari soy sauce, 300 grams of salad dressings
Production:
While adding the yellow mustard sauce, mustard seeds, white pepper to the salad dressings and mixing well, then add the soy sauce and honey and mix well to be ready. soy sauce and honey and mix well to be ready.
Garlic Shrimp Sauce
Ingredients:
20 grams of garlic, 5 grams each of cilantro and red colored pepper.
Seasoning:
Meiji fresh flavor sauce, peanut butter 5 grams each, 2 grams of salt, 100 grams of salad oil (about 20 grams consumed)
Making:
1, the garlic, cilantro, red colored pepper washed and chopped, to be used.
2, net pot on the fire, under the salad oil to 5 into the heat, into the chopped garlic fried until golden brown, fish out and let cool.
3. Add the cooled garlic to the Meiji-Fresh flavor sauce, peanut butter, salt and mix well, then add chopped cilantro and red bell peppers, and mix briefly.
Suitable for:
Mainly with "Teppanyaki shrimp" plate, dipping.
Black Pepper Sauce
Ingredients:
5 grams of garlic, 6 grams of red onion, 10 grams of beef juice
Seasoning:
20 grams of black pepper, salad oil, 10 grams of balsamic vinegar, 10 grams of Meiji-Fresh flavor, 5 grams of minced beef, 200 grams of beef bone broth
Preparation:
1, minced garlic and red onion. into minced, to be used.
2, the net pot into the salad oil, under the minced beef stir-fry incense on low heat, and then add minced garlic, red onion minced stir-fry until fragrant, and then add the remaining seasoning mix, boil and cook on low heat for 30 minutes.
Suitable for:
Mainly served with "Teppanyaki steak" or steak dishes for plating and dipping.
Seafood sauce
Ingredients:
2 chicken thigh bones, 10 grams each of carrots, ginger and onions
Seasoning:
20 grams of thick soy sauce, 50 grams of seafood sauce, 35 grams of sake, 80 grams of sugar, 500 grams of beef bone broth
Preparation:
1. Wash the carrots, ginger, and onion, and then slice them. Roast in the oven until fragrant.
2. Remove the meat from the chicken thigh bone and roast it.
3. Pour various seasonings into a pot and bring to a boil over low heat, add the roasted ingredients and cook for 30 minutes, then strain and fish out the ingredients.
Suitable for:
Mainly with "Teppanyaki scallops" plating, dipping, but also with other seafood Teppanyaki dishes
Tips:
Seafood sauce should be cooled and used.
The taro sauce
Ingredients:
300 grams of onions, 50 grams of chicken bones, a piece of chicken thigh meat, 2000 grams of water, 30 grams of potatoes.
Seasoning:
Salt 5g.
Making:
1, onion, potato wash and peel, cut small pieces to be used.
2, chicken bones into the oven until fragrant.
3, the onion, chicken bones, chicken thighs, and water mixed together to cook for 30 minutes, then turn the heat down to simmer for 30 minutes, filtered to get the juice and add the potato pieces, cook until soft and rotten into a paste, add salt to taste.
4. After cooling, pour into a blender and puree.
Suitable for:
Mainly with the "Teppanyaki cod" plate, dipping, so also known as cod sauce or potato sauce.