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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Hey Jeremy,
I just heard you discussing that you were going to try making Japanese Village’s Steak Sauce! Well its one of my favorites so im going to give you the recipe that I have. It isnt dead on but its pretty good – especially with rice!! mmmm enjoy!
Ingredients:
1/2 cup toasted/grinded seasame seeds
2 tsp of english mustard powder
2/3 cup of soy sauce (kikkoman is an alright brand to use)
2/3 cup of Vegtable oil
1 tsp of minced garlic
1/2 of finely chopped onion
1/4 cup cream
Directions:
Prepare mustard powder according to directions on container and let stand for 10 minutes
Toast sesame seeds @ 300 degrees for 10 minutes until golden (Do not burn!)
Heat onion and garlic in frying pan until they loose that burn factor and are glossy
Place mustard, soy sauce, cream, and veg oil in blender then add garlic, onion, and ground sesame
Blend until smooth and creamy
Heat in pot and serve.
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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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