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Some Recipes for Teppanyaki Sauces

SaucesI talked a little bit about Teppanyaki in an earlier blog, but some people have wanted to know what other types of sauces can be used besides soy sauce. Soy sauce is the traditional sauce that you’ll find at a Japanese restaurant, but in the U.S., there are often other sauces offered. These sauces can be just about anything that goes with the food, and since teppanyaki serves a wide variety of different food (beef, chicken, fish, shellfish….), there are many different sauces. While it’s hard to make teppanyaki perfectly at home without a grill, I have used a griddle to make an approximation of the food. Of course, I needed some great sauces to go with it, and I searched online for options. Here are several that I really liked and wanted to share with you all.

Soy Sauce with a Teppanyaki Twist

This is a pretty classic recipe for soy sauce that has a bit of a twist to it. Here’s what you’ll need:

1 bottle of soy sauce
1 sliced onion
Sliced garlic (add as much or as little as you like, depending on your taste)

Fill a pot with water and boil the sliced onion and the soy sauce. After it’s been boiled, add the garlic. Then place in a bowl and let sit for about a week (it doesn’t have to be air tight). After it has sat, strain it to remove any lumps and serve.

This is a pretty basic recipe that will give you a slightly different type of soy sauce.

Ginger Sauce

If you want something a little more advanced, here’s a great ginger sauce recipe that goes really well with teppanyaki.

You’ll need the following:

1 bottle of white wine (16 oz)
1 bottle of sake (16 oz)
1 bottle of Mirin (32 oz)
Soy sauce (64 oz)
10 apples (grated)
1 onion (grate)
garlic (grated)
ginger (grated)

Boil the sake, white wine, and Mirin until the alcohol has burnt out. Then add in the soy sauce. Continue to boil for a few minutes to remove the harshness. Next, turn off the flame and add the grated items. Let it site for about four hours before straining and bottling for use.

Ponzu Sauce

If you’re having some fish prepared teppanyaki-style, you may want to have some ponzu sauce with it. This sauce is the perfect complement to seafood and tastes great with many different types of fish.

The ingredients:
16 oz of vinegar
16 oz of pouzu
16 oz of water
32 oz soy sauce
4 tsp sugar
1 orange juiced

Making this sauce is very easy: just mix everything together. You can then add some sliced chili if you want to make your ponzu sauce hotter.

These three sauces are just a few of the different teppanyaki sauces you can make at home for your own homemade meals. Of course, you can find some pre-made sauces at your local Asian market or simply use soy sauce if you want to keep it simple.