Japanese-Style Tartar Sauce on Warm Salad. Mince a boiled egg and pickles with the other tartar sauce ingredients. The overall effect is a well balanced tartar sauce that is reminiscent of a what you might be served at a rustic mom and pop fish shack. Now, the Japanese tartar sauce could almost be termed a mix between a really good egg salad and a tartar sauce.
I recommend using Japanese mayonnaise for a creamier flavor if you can find it. The sauce can be made a few hours ahead, or use it immediately. Recipes with Tartar Sauce The base of the sauce consists of either mayonnaise or aioli. You can have Japanese-Style Tartar Sauce on Warm Salad using 12 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Japanese-Style Tartar Sauce on Warm Salad
- It’s of Warm Vegetables.
- Prepare 6 of Brussel sprouts.
- You need 1/2 head of Broccoli.
- Prepare 1/3 each of Sweet bell peppers (yellow, red, orange).
- You need 6 of Taro (frozen).
- It’s of Japanese-style Tartar Sauce.
- Prepare 1 of Boiled egg.
- It’s 2 tbsp of Tsukemono (Japanese pickles) (this time I used Kyoto turnips).
- Prepare 4 tbsp of Mayonnaise.
- You need 1/2 tbsp of Usukuchi soy sauce.
- It’s 1 of Salt and pepper.
- You need 1/2 of thumbtip-sized knob garlic (or as desired), grated.
To the base of the sauce, any of the following can be added; capers, gherkins, onions, and sweet relish etc. Also herbs such as dill or parsley added to enhance the flavour of the sauce. Special Japanese ingredients in this Tartar sauce This recipe is from a young fellow called Charl Leslie, who writes a weekly food column in a newspaper. It's a clever little recipe, and ideal to serve with deep-fried shrimps in batter, fish bites, or any vaguely Japanese style food.
Japanese-Style Tartar Sauce on Warm Salad instructions
- Make the Japanese tartar sauce. Mince a boiled egg and pickles with the other tartar sauce ingredients..
- Prepare the vegetables. Bring a pot of lightly-salted water to a boil. Boil the vegetables with longer cooking times in first (frozen taro→ brussels sprout→ broccoli→ bell peppers)..
- When the vegetables are cooked, drain and arrange on a plate. Serve with tartar sauce. Bon appétit!.
It absolutely MUST be made ahead, for the flavours to mingle. It'll last for at least a week in the fridge. Because tastes will differ, start with the smaller. Directions Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy. Season with a pinch of salt and pepper.