I rolled into the Zone today and had a couple really good emails in regards to the Japanese Village Steak Sauce talk we had on the Zone Afternoon show yesterday.
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From: Kelsey *** [mailto:***@gmail.com]
Sent: Monday, January 05, 2009 6:04 PM
To: jeremy@thezone.fm
Subject: Japanese Steak Sauce Recipe
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—–Original Message—–
From: Steven *** [mailto:***@***.com]
Sent: Monday, January 05, 2009 6:24 PM
To: jeremy@TheZone.fm
Subject: steak sauce
Hey Jeremy,
I just heard you mentioning that you’re attempting to make the Japanese Village steak sauce at home, and that your girlfriend wants to use milk instead of cream. I agree with you that substituting milk sucks cause it makes whatever you’re cooking more runny. If you’re trying to be health conscious though, I highly recommend by “evaporated milk.” Not be be confused for condensed milk (that’s really sweet), evaporated milk is just what it sounds like, half of the liquid is evaporated, making it thicker, but not higher in fat, like cream.
That said, my Mom gave me a recipe she swears is the sauce from Japanese Village. I haven’t tried making it yet, so use at your own risk. Note the lack of dairy.
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Sammy’s Meat Sauce – (Japanese Village)
1/3 cup sesame seeds
2 tsp dry mustard
2/3 cup soya sauce
2/3 cup vegetable oil
1 Tbsp or more minced garlic
½ cup finely minced green onions
Bake sesame seeds until golden (350 deg. F. for 10 to 15 minutes). Prepare mustard with water and let stand for 10 minutes. Put sesame, mustard, soya sauce, garlic and onion into blender. Mix well, gradually adding oil to form an emulsion. Store in the fridge. Best made 1 or 2 days in advance.
If the emulsion refuses to thicken appropriately, you might try warming it over low heat to reduce it, or add a pinch of cornstarch during warming.
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There’s a really similar recipe here: http://www.clubvibes.com/forum/topic.asp?topic_id=378991
Good luck!
Steve
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The Morning After 
without being super familiar with exactly the taste you’re trying achieve, i’d throw in that blending toasted sesame seeds basically means you’re using tahini.
so you could use that ingredient as a sub-in as well.
but holy crap, 2/3 cup oil and 2/3 cup soy sauce?! that’s a whole lot of fat and salt. i’d definitely try to cut down the oil and use a low sodium soy sauce.
i bet you could use 1/3 a cup of oil and it would turn out about the same.
yeah, its a bit of oil. But it was so good. spot on to the taste of the actual Japanese Village Restaurant. These two recipes I posted today were slight variations on the original recipe.
When Coral and I made the sauce yesterday I put in a little less oil and we used a low sodium soy sauce.
i’m a master of substitutions. i can never leave a recipe alone, lol.
just remember that oil, especially veg oil is just a flavour carrier, so it can easily be sub’d with something less fattening.
you could use soft tofu, stock or something like that too.
this recipe intrigues me. i might have to play with it a little.