Ingredients for Japanese Steakhouse Shrimp Sauce
- Peaches In Heavy Syrup
- Mayonnaise
- Paprika
- Garlic Salt
- Honey
- Ketchup
- Rice Wine Vinegar
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How to Make Japanese Steakhouse Shrimp Sauce
- Combine all ingredients EXCEPT vinegar in a blender.
- Blend until completely smooth.
- Transfer the mixture to an airtight container and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen.
- Before serving, stir in the rice vinegar and whisk well to combine.
- Taste and adjust seasoning as needed. Enjoy dipping your favorite meats and vegetables, or pouring generously over rice!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
30g
Fat
21g
Carbs
8g