Teppanyaki Restaurant - Japan

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Sauce and Dressing Recipes

Mustard Sauce

Onion 1 oz

Mustard (Dry) 1/2 oz

Sesame Seed 3/4 oz

Water 6 oz

Soy Sauce* 4 oz

Salad Oil (Veg) 1 oz

Sesame seeds must be roasted. Roast in a shallow pan in 400 degrees oven until golden brown.

Put all ingredients in blender or food processor at highest speed until well blended.

*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.

Ginger Sauce

Onion 6 oz

Ginger 1 oz

Soy Sauce* 3 oz

Water 6 oz

Dry Parsley Pinch

Lemon 1/2 piece

Vinegar 1 oz (guess rice vinegar)

Put all ingredients in blender or food processor at highest speed until well blended.

*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.

Ginger Dressing

Onion 4 oz

Vegetable Oil 4 fl. oz

Vinegar 2 fl. oz

Soy Sauce* 2 fl. oz

Sugar 2 tsp

Ginger Root 0.5 oz (clean) (soak in cold water for a few minutes to remove outer skin easier)

Lemon 1/10th cut of a medium size lemon

Salt 1/2 tsp

Pepper 1/2 tsp

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)

*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.