ISO: Japanese Steakhouse egg yolk sauce
Misc.Here's a challenge for you chefs out there. What is the recipe for the egg
yolk based sauce that Teppanyaki restaurants put on their shrimp, lobster and
scallops? I don't think Benihana does it but Shogun, Ron of Japan etc. do. It
is somewhat mayonnaise-y. I've experimented but I'm just not there yet. ANY
IDEAS PLEASE???????? Thank you in advance.
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