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Japanese Shrimp Sauce II

Japanese Shrimp Sauce II

  • Prep

  • Ready In


The sauces you get in those Japanese steak houses vary from place to place. Here is another version of shrimp sauce found in Japanese steakhouses. It is sweet and light pinkish in color.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet


  1. In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.
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this is ok-not horrible...i used to work in a japanese steak house and there are a few key ing.that are left out in this recipe.subhoney for some of the sugar, sub all of the hot sauce for cayenne & add ground ginger, turmeric, and believe it or not , canned peaches. i know for a fact that those ing. are in shrimp sauce. unfortunateley, the proportions i don't know. have fun experimenting for perfect shrimp sauce!

a drunk monk

This recipe is definitely a good guide--the proportions are good. But the best advice I can give is to use pickle juice. That's how they get that flavor at Miyabi. Light on the ketchup, no vinegar, light on the water, and definitely use paprika. Use the water to get whatever consistency you like, but you need at least 1 Tbs. of dill pickle juice. Trust me.


This is really good it taste just like real Japanese shrimp sauce. Way better then the other one.