ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

BG: You were right!

Misc.
ADVERTISEMENT

Mum said that most of the Japanese restaurant these days "modify" their cuisine for westerners' taste... Nothing wrong with that, as long as you are happy with it! ^_^ She said it should be a homemade mayo the chef invented or passed on by his/her family... (Both my parents were "partly Japanese educated." We have a bit of Japanese influence in our family history...)

I did see a lot of requests for this "outback stakehouse" on this site. Unfortunately, it is not in Australia (to my knowledge). Funny... (It is indeed named with some Aussie influence there...) Maybe the owner has some background here? Dunno...


MsgID: 04300
Shared by: Michelle, Australia
In reply to: Japanese sauce:Michelle/Australia
Board: Quantity Cooking at Recipelink.com
  • Read Replies (39)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Japanese Steakhouse egg yolk sauce
  BudgetGal
2 Food network website
  Nancy in NC
3 Thank You: Thanks Nancy in NC but no luck(nt)
  BudgetGal
4 it's the Japanese Mayo!
  Michelle, Australia
5 Michelle:
  BudgetGal
6 I will ask mum & get back to you later
  Michelle, Australia
7 Japanese sauce:Michelle/Australia
  BG
8 BudgetGal, I shop at Yaohan too!
  Seppo
9 BG: You were right!
  Michelle, Australia
10 Seppo: Isn't going to Yaohan like taking
  BudgetGal
11 Forgot to say : our store is in a ...
  BG
12 BG, You're right! Yaohan is like
  Seppo
13 BudgetGal: Have you got it yet?
  proline
14 Proline: Sorry no Japanese sauce yet.(nt
  BG
15 ISO: Japanese Steakhouse egg yolk sauce
  Chris
16 Chris re: Japanese Steakhouse egg yolk
  BG
17 Recipe: Japanese egg yolk sauce
  Cathy in NYC
18 Thank You: Thanks Doug more...
  BG/Chicago
19 does not work
  rkatz/chicago
20 Thank You: Thanks for letting us know
  Betsy at TKL
21 Ron of Japan's sauce recipe?
  JimC, Oakley, CA
22 JimC, Oakley, CA
  BG/Chicago
23 BG, you couldn't open the site?
  Jim C, Oakley, ca
24 ISO: Ron of Japan,s Shrimp Sauce
  Jim
25 Recipe: Japanese Egg Yolk Sauce
  cmw
26 Recipe: Japanese Egg Yolk Sauce
  Tanya-Tampa, FL
27 Recipe(tried): Sakura Sauce (re: Japanese Egg Yolk Sauce)
  Jeff, Ohio
28 Recipe(tried): True Japanese Egg Yolk Sauce Recipe
  Keith Stillson - South Bend, IN
29 Recipe(tried): Ron of Japan's Egg Sauce (Golden Shrimp)
  Joe Chicago
30 re: Kampaii
  Dave CA
31 Recipe(tried): Golden Egg Yolk Sauce
  JAY
32 Recipe(tried): Ron of Japan's Koganeyaki Shrimp topping recipe
  Allan Yamakawa,Chicago, IL
33 Thank You: Ron of Japan Egg Yolk Sauce - Thank you
  Karen - formerly from Chicago
34 Recipe(tried): Shrimp Sauce like Japanese Steak House
  Tracy in Pennsylvania
35 Recipe(tried): Ron of Japan Salad Dressing
  JACKIE FROM ITASCA
36 Recipe: Japanese Golden Shrimp
  Dave, Chicago
37 ISO: Kampaii golden shrimp
  brian right behind kampii
38 Recipe(tried): Egg Yolk Sauce (Kampai copycat recipe)
  Nicki
39 Thank You: re: Sakura Sauce - Texture is key - custard like consistency
  Dave too
40 ISO: Ron of Japan Salad Dressing
  Zojo
ADVERTISEMENT
Random Recipes
  • Mango Pie (Cuban)
  • MANGO PIE 1 refrigerated, unbaked pie crust (such as Pillsbury) 1 cup whole milk 3 egg yolks 1/2 cup sugar 1/4 cup flour 3/4 cup toasted almond flour* 3 drops (only) almond extract 2 large, ripe mangoes, peeled and th...
  • Soft Gingerbread Men (re: Soft Molasses Spice Cookies)
  • Hi Jackie, I haven't tried the recipe so I can't vouch for it, but there were no eggs listed in the ingredients or the instructions. Please let us know how they turn out if you try it. AJ posted a tried-and-true recipe...
  • Amerigo's Artichoke Dip
  • AMERIGO ARTICHOKE DIP 2 1/2 pounds canned quartered artichokes, chopped 2 1/2 pounds mayonnaise 1 pound Grana Padano Parmesan cheese grated 1 1/2 pounds Swiss cheese, grated diced fresh tomatoes and scallions for garn...
  • Hawaiian Teriyaki Marinade (1970's)
  • AUNT BRENDA'S HAWAIIAN TERIYAKI meat of choice, sliced 1/4-inch thick (I use any type of good meat - usually cross rib roast) FOR THE MARINADE: 1 1/4 cups soy sauce 1/4 cup water 1 1/2 cups...
  • Taco Time Crisp Beef Burritos - A slight change
  • There is no salsa in the true recipe, it is a matter of how many parts of cheese per meat, and that is all there is--I can't say the exact number. It would be nearly impossible to truly copy their burrito recipe, as the...
ADVERTISEMENT
  • Orange Roughy Parmesan
  • This is a very easy recipe and everyone loves it! ORANGE ROUGHY PARMESAN 2 pounds orange roughy 2 Tbsp fresh orange juice 1/2 cup freshly grated parmesan cheese 4 Tbsp butter, softened 3 Tbsp mayonnaise 3 Tbsp choppe...
  • Enchiladas Rancheros with Guacamole Supreme
  • This says burritos rancheros but it sounds the same to me. I have been looking for a long time for this recipe also. Hope this helps. BURRITOS RANCHEROS 1 (3 to 4 lb) beef chuck roast 2 tbsp chili powder 1 tsp oregan...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • BG: You were right!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!