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
favorite of 156 people 66 people want to try
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!
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