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Cucumbers and Japanese white sauce on a black plate with metal chopsticks on top of a blue marble table
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Japanese White Sauce

Cook Time5 minutes
Additional Time1 hour
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 85kcal
Author: Nathaniel Lee

Ingredients

  • 3 tablespoons mayo
  • 1/2 teaspoon tomato paste
  • 1/2 teaspoon ginger finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 tablespoon water
  • 1/3 tablespoon melted butter
  • 1/4 teaspoon sugar

Instructions

  • Put butter into microwave in 15 second intervals until melted 
  • Combine all ingredients in a bowl
  • Stir well until blended
  • Cool for 1 hour in fridge
  • Serve on top of food

Notes

  • Good Japanese white sauce should be rich, not too thick, and just a tad sweet. You want this sauce to go on basically anything you could find in a teppanyaki restaurant. That means it should go on steak, shrimp, zucchini, onion, fried rice, and so on.  
  • When possible, use garlic powder rather than fresh garlic. Fresh garlic gets more sulfurous as you break it down into smaller pieces. So, if you use finely chopped fresh garlic, your sauce will be hot, pungent, and vaguely Italian tasting.
  • The trick with using melted butter in a cold sauce is that it allows the butter to mix and coat the other ingredients. If you want a vegan option, you can use any room-temperature solid fat (coconut oil, vegetable spreads, etc). 

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 80mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg