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

ISO: ISO Nakatos Japanese white sauce, soy/mustard sauce, & ginger salad dressing

Misc.
I am looking for the Nakatos Japanese Steakhouse sauce served with shrimp. It is white (not pink) and it has eggs and pickles in it I think. It is somewhat like tartar sauce.
And I want to know what the other sauce is that is either soy and or mustard based.

Finally, I want to know the recipe for the ginger salad dressing serves at Nakatos.

thanks
MsgID: 149637
Shared by: Tommy Charlotte
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cornish Game Hens - 125 Ways
  • CORNISH GAME HENS - 125 WAYS TUSCAN-STYLE GAME HENS 1/2 cup extra virgin olive oil 1/4 cup fresh lemon juice (or choose a substitute from Column A) 4 cloves...
  • Mango Tango (2)
  • I have several recipes for Mango Tango. Here are 2 to check out. I have only tried the first one and it is very good. I have (2) more if you are interested. One with vanilla ice cream and one with yogurt. If these so...
  • California Burger
  • CALIFORNIA BURGER This burger is flavoured with Mexican seasonings, topped with crunchy marinated onion and a tangy guacamole and tucked into flour tortilla instead of a bun. 1 small red onion, cut into thin slice...
  • Leftover Turkey and Ham Casserole
  • LEFTOVER TURKEY AND HAM CASSEROLE 4 cups cooked turkey, cubed 3 cups cooked ham, cubed, (canned ham will due in a pinch) 1 cup shredded cheddar cheese, 4 ounces 1 cup chopped onion 1/4 cup butter or margarine 1/3...
  • Tuna Zucchini Cakes
  • TUNA ZUCCHINI CAKES 1 tablespoon butter or margarine 1/2 cup finely diced onion 1 (6 1/8 ounce) can tuna, drained and flaked 1 cup shredded zucchini 2 eggs, lightly beaten 1/3 cup snipped fresh parsley 1 teaspoon lemo...
  • Marinated Vidalia Onions (with carrots)
  • MARINATED VIDALIA ONIONS 3/4 cup sugar 3/4 cup vegetable oil 1/4 cup vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 4 medium Vidalia onions, sliced 2 medium carrots, thinly sliced In a large bowl, combine first five...
ADVERTISEMENT
  • Berry Recipes
  • April 3, 2008 Recipe Swap TIME TO PICK BERRY RECIPES! All Recipes Posted This Week - Mix-and-Match Menu...
  • Almost exact Pepes chili con wueso
  • Follow the recipe above, but add about 1/4 to 1/2 cup of Mexican style sour crema. If you use regular sour cream, it’s a bit sour. This is about perfect and very near to Pepe’s near Chicago. Also add some shredded ch...
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
  • ISO: ISO Nakatos Japanese white sauce, soy/mustard sauce, & ginger salad dressing
  • 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!