Chiba Sauce

100% would make this recipe for Chiba Sauce again.

Oriental style dipping sauce for all sort of occaisions, especially suited to tempura seafood, & fried entree dishes or to get away from the dreaded tomato sauce on chips or fries. This is a tangy little number! I make it up a lot when I go into sushi bars. I first encountered it in a Japanese resaurant in the heart of Melbourne. I make it 2 different ways depending on the quality of mayonnaise available.

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Chiba Sauce Ingredients

1/4 teaspoon Wasabi paste	1 teaspoons Mayonnaise (low fat if preffered)
3 teaspoons Soy sauce Kecap Asin (salty soy) not sweet (kecap manis)	3 teaspoons Cream (lactose free light cream is my preference)

Instructions for Chiba Sauce

WARNING: Remember wasabi paste is HOT! Dont be too liberal if you don't know the stuff!

1. Dissolve a very small amount of wasabi (if its from the tube a small blob lesser than 1cm is heaps) thoroughly in 1 teaspoon of the soy sauce in a small bowl.
2. Add 1 teaspoon of mayonnaise & mix thoroughly & continue to add equal parts of mayo & soy sauce to suit your taste.

My make at Home Recipe uses 1 teaspoon of mayo & 3 teasoons of cream for a smoother texture if the mayo is quite gelatinised & gluggy. In this case the mayo is used purely as a thickening agent. Cream & lemon Juice can do if mayo is unavailable.

This recipe for 1 makes around 1/4 cup of sauce.
Keep in in the fridge. Use it to dip your favourite spring rolls, tempura, sushi or potato chips in.

BEWARE VERY ADDICTIVE Yum!

Main Ingredient: MayonnaiseCuisine: Japanese