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Recipes I've Shared:
Taken from the Magic Pan Project Website with minor modifications since I can't find chicken fat. I made my own by using Crisco and half the chicken base to make the "chicken fat".
This is as close as I have been able to get to the shrimp sauce they serve at Japanese Steakhouses. It goes great with homemade egg rolls and tempura and of course, the Teppanyaki style cooking if you do that at home.
Even though it takes 15 minutes to whip this together, you need to let it sit overnight to get it to taste right. Do not substitute any of the ingredients - it wont taste right.