Seafood juice
Ingredients: 2 chicken thigh bones, 10 grams each of carrots, ginger and onions
Seasoning: 20 g thick soy sauce, 50 g seafood sauce, 35 g sake, 80 g sugar, 500 g beef bone broth
make:
1: Wash the carrots, ginger and onion, slice them and bake them in the oven until fragrant.
2: Remove the chicken thigh bone from the meat and roast until fragrant.
3, all kinds of spices into the pot with low heat, add a variety of roasted ingredients to cook for 30 minutes, filter and fish out the various raw materials.
Suitable for: mainly with "teppanyaki tape" plate, dipping food, but also with other seafood teppanyaki dishes
Tip: Seafood sauce should be used after cooling.
Black pepper sauce
Ingredients: 5 g garlic, 6 g shallots, 10 g beef juice
Seasoning: 20 grams each of black pepper and salad oil, 10 grams of italian black vinegar and meiji umami sauce, 5 grams of minced beef, 200 grams of beef bone broth
1: Finely chop the garlic and shallots and set aside.
2: Add salad oil to the net pot, sauté the minced beef over low heat, then add minced garlic and minced shallots and stir-fry until fragrant, then add the remaining spices and mix well, bring to a boil and cook for 30 minutes.
Suitable: Mainly with "teppanyaki steak" or meat steak dishes plate, dipping food.
Honey mustard
Seasoning: 30 g of yellow mustard, 5 g of mustard seeds, 4 g of white pepper, 40 g of honey, 50 g of light soy sauce, 300 g of salad dressing
Mix the yellow mustard, mustard seeds and white pepper to the salad dressing, then add soy sauce and honey and mix well.
Minced garlic shrimp paste
Ingredients: 20 grams of garlic, 5 grams of coriander and red pepper.
Seasoning: Meiji umami sauce, peanut butter 5 grams each, salt 2 grams, salad oil 100 grams (about 20 grams)
1: Wash and chop the garlic, coriander and red pepper and set aside.
2: Heat the pan, heat the salad oil to 50%, add the chopped garlic and fry until golden brown, remove and let cool.
3: Add the cooled garlic juice, peanut butter and salt to mix well, then add the chopped coriander and red pepper, and mix slightly.
Suitable: Mainly with "teppanyaki shrimp" plate, dipping food.
Cheese sauce
Ingredients: 100 g of large hole cheese, 20 g of cream, 100 g of light cream, 500 g of water, 2 g of salt.
Bring water to a boil, add the chopped cheese, stir until the cheese is completely fused with the water, add cream and light cream, mix well and serve.
Salmon sauce
Ingredients: Salmon bone 200 g.
Seasoning: 300 g sake, 100 g Japanese swastika soy sauce, 10 g corn starch, 80 g sugar cubes
Pour the sake into the pot, add the sugar cubes, add the salmon bones and the swastika soy sauce to the complete melt, stir well, simmer for half an hour, add the corn starch.
Suitable: Mainly with "teppanyaki grilled salmon" plate, dipping food.
Red wine and fruit sauce
Ingredients: 150 g each of red grapes, bananas and apples
Seasoning: 350 grams of red wine, 20 grams of sugar, 15 grams of corn flour and cream, 50 grams of beef bone broth
1: Peel the grapes, peel the bananas and apples, cut them into small pieces, add the red wine, put them in the juicer and break them, then cook on low heat until the wine taste dissipates.
2: Add beef bone broth to the cooked liquid, simmer for 10 minutes, filter out the excess residue, add sugar, corn flour and cream to make it viscous. Suitable for serving teppanyaki fried foie gras.
Potato sauce
Ingredients: 300 g onion, 50 g chicken bones, 1 piece of chicken thigh meat, 2000 g of water, 30 g of potatoes.
Seasoning: Salt 5 g.
1: Wash and peel the onion and potatoes, cut into small pieces and set aside.
2: Bake chicken bones in the oven until fragrant.
3: Cook the onion, chicken bones, chicken thighs and water for 30 minutes, then turn the heat down and simmer for 30 minutes, filter and add the potato pieces, cook until soft and rotten into a paste, add salt to taste.
4. After cooling, pour into the mixer and beat it into a puree.
Suitable: Mainly with "teppanyaki cod" plate, dipping, so also known as cod sauce or potato sauce.
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