Recipe(tried): Ron of Japan's Egg Sauce (Golden Shrimp)

Hello,

Thanks Keith. Has anyone tried it yet? If not, I'll check it out this weekend, then I'll be forced to run to Ron's and compare the tast against Ron's golden shrimp. In fact, for experimental purposes only, I'll be forced to order an extra scoop of the magic sauce for the veggies. : ) If my heart doesn't fail, I'll let you know how close Keith's recipe is to the real thing.

By the way, I tried making another recipe last weekend which was close but was still missing a little something. I whisked two egg yolks for about 30 secs, then added about 1/4 teaspoon of yellow food coloring and whisked that in for about 30 secs. Next, I pulled up a nice comfortable chair and whisked, very slowly 3/4 of a cup of corn oil into the egg yolk/food coloring mix. I mean, it had to take me a good 20 minutes. I would whisk just about a tablespoon (I'm guessing) at a time until I got the right consistency and continued this process until done.

I'm not a Chef so I was pretty surprised that I was able to come up with a sauce that looked like both in color and consistency to that of Ron's. Next, I had to try it. Through a strip steak on the frying pan, a couple minutes each side was enough. Oh yea, and I tossed in a couple drops of soy sauch also. I then took a couple BIG teaspoons of the magic sauce and let it heat up in the pan for about 30 secs. Through it on top of the steak. It was pretty good but not quite as good as Ron's. I then tried the same thing but added a few dashes of teryaki sauce into the egg sauce. This was also pretty good, getting close, but not quite Ron's. Anyway, I hope this helps someone.

Good luck everyone. We'll get it eventually : )