Is this sauce really Japanese? Is this sauce even really white? These are some of life’s tough questions, and I don’t have the answers for you. But, Is this sauce delicious? Yes. I went 29 years eating my teriyaki bowls with only the teriyaki sauce, like a schmuck! Finally, while making a teriyaki family meal at a restaurant I was working in, a fellow friend and cook said he was going to make this mysterious white sauce, and my life has never been the same since.
This not-so-Japanese sidekick sauce is in essence just a heavily seasoned and thinned mayonnaise that is a perfect companion for teriyaki. It goes great on teriyaki meats and/or veggies, but it really shines when everything starts mixing together with the rice or noodles that you are hopefully eating with the dish as well.
*This recipe calls for several “pinches” as a measurement. When I say “pinch”, I mean a two-finger pinch, thumb, and index finger. It’s not a lot, its just…a pinch.
*I use regular mayonnaise here, but if you happen to have Kewpie Mayo I would recommend using that, and foregoing the MSG, even though let’s be honest, you’re probably already going to forego the MSG.
*I prefer to use tomato paste in a tube because it annoys me to have to save any amount from the small cans. Try it, I think you’ll like it.
*It appears that just about every recipe on the WWW for this type of sauce are all exact copies? and they all use butter. I say skip it, I don’t think you’ll miss it.
Japanese White Sauce
- 100g / 1/2c – Mayonnaise (Kewpie if you have it)
- 2 Pinch – Garlic Powder
- 1 Pinch – Cayenne Pepper
- 1 Pinch – White Pepper
- 1 Pinch – Paprika
- 1 Pinch – MSG (optional, I guess)
- 1g / 1/4t – Toasted Sesame Oil
- 8g / 1t – Tomato Paste
- 2g / 1/2t – Sugar
- 5g / 1t – Rice Vinegar
- 30g / 1/8c – Water
- Combine all and whisk until well combined and smooth.
- Taste and adjust seasoning to your liking, as pinches are not very accurate.
- The sauce will benefit from a 15-20min rest for flavor mingling.