Chiba Sauce

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.

Yield: 1 Ready in 45 minutes

Cuisine: JapaneseMain Ingredient: Mayonnaise

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Verified by stevemur

Original recipe makes 1

1/4 teaspoonWasabi Paste

3 teaspoonsSoy sauce; Kecap Asin (salty soy) not sweet (kecap manis)

1 teaspoonsMayonnaise; (low fat if preferred)

3 teaspoonsCream; (lactose free light cream is my preference)

Chiba Sauce Preparation

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!