Every time I go to a Japanese steakhouse or hibachi restaurant I end up eating gallons of shrimp sauce. Even if you don’t know what it’s called, if you’ve ever eaten hibachi, you know what it is. I’ve heard the hibachi chefs call it “Japanese ketchup.” Like our ketchup, we Americans pour it on everything. It’s that white-ish, pink-ish, orange-ish sauce they offer before serving you vegetables and rice. It’s called shrimp sauce, and like everyone else, I eat it on my vegetables, rice, chicken, shrimp, and pork.
Hibachi restaurants can be great fun to attend, but a bit expensive. I love to re-create the hibachi experience at home. Before I found this recipe for shrimp sauce, my experience just wasn’t quite the same. Now, however, shrimp sauce, you complete me. J
To make, melt 2 tablespoons unsalted butter (not margarine) with ¾ teaspoon paprika and 3/8 teaspoon garlic powder in the microwave. By heating the paprika and garlic powder with the butter, you bring out their flavors. Mix in 1 cup light mayonnaise (can use regular, I use light to cut calories and fat), 3 tablespoons sugar, and 3 tablespoons rice vinegar (must use rice vinegar, other types of vinegar don’t get you the same flavor rice vinegar does).
Let the mixture set in the refrigerator at least two hours (preferably overnight) so flavors can meld. Serve alongside teriyaki chicken, shrimp, pork, or steak and fried rice and vegetables.
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