Saturday, February 19, 2011

Japanese Steakhouse Chicken and Veggies with White Sauce Recipe

Do you love eating at a Japanese Steakhouse as much as I do? It is one of my favorite places to eat, too bad it is so expensive! With this recipe, I've recreated that meal at home! Just add a few pots and pans that have to be cleaned to the equation. You can use any type of meat or vegetables you choose, and cooking them is simple. But add in the yummy white sauce they serve with your meal at the restaurant and it just makes the meal. Be sure to make this the night before, or at least 10 hours before you want to serve it.

Japanese Steakhouse Chicken and Veggies and White Sauce Recipe
adapted from and Japanese White 

Chicken, cut into bite size pieces (or any meat you choose)
(really you can use any veggies you want.)
Soy Sauce
Oil (I use Canola.)
White, Brown, or Fried Rice
Sesame Seeds, optional

White Sauce
original recipe from and Japanese White 
1-1/4 cup real mayonnaise  (Hellman's is recommended, I used a non-chemical full fat mayo instead though.)
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash of cayenne pepper

White Sauce
Using a fork or a whisk, combine all ingredients together until mixed and the sauce is smooth. Refrigerate overnight for the flavors to blend. I made this first thing in the morning and then it was just right by dinnertime between 6 and 7. Bring to room temperature before serving, if you remember. I did not do this, nor have I in the past and don't think it is essential.

The sauce will not taste good if you don't let it sit overnight, or an extended amount of time (10 hours). It will have a strong mayo flavor. Do not substitute any ingredients. I used low-fat mayo once, and it was terrible. I also tried to have it without sitting long enough, also gross. But if you make it just as directed, and let it sit long enough, you'll have the perfect white sauce!

Meat and Veggies
In separate pans, heat a small amount of oil, I used canola. Cook chicken, don't over cook, and add a good amount of real soy sauce.  You can also add some sesame seeds if you like. Add a little salt and pepper to taste. For the vegetables, you pretty much do the same thing. Slice up your chosen vegetables, and place in heated oil. Once veggies are cooked, add in your soy sauce and sprinkle with sesame seeds if you want.

When ready to serve, place a big pile of cooked rice (white, brown, or fried) on your plate, add your meat and vegetables and serve the white sauce with it.

Next, get ready to feel like your at a Japanese Steakhouse, minus the onion volcano. =)

This recipe is linked to It's a Keeper Thursday, Beauty and Bedlam, Mangos and Chutney, and Prairie Story.


Rita said...

We love Japanese food and your recipe really sounds great; perfect combination of ingredients.

Brandie@thecountrycook said...

That white sauce sounds really good. I'm a Japanese Steakhouse fan too. Yum!!

cocoa and coconut said...

Hi there,
I've just found your blog and I am really enjoying scrolling through your beautiful posts and yummy recipes. Count me as your newest follower!

Ps. I love your blog banner! How did you create that?

Joy said...

I love the shrimp at Japanese steakhouses. Do you think this would work with shrimp instead of chicken?

Chuck said...
This comment has been removed by a blog administrator.


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