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.

Japanese-Style Tartar Sauce on Warm Salad 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

  1. It’s of Warm Vegetables.
  2. Prepare 6 of Brussel sprouts.
  3. You need 1/2 head of Broccoli.
  4. Prepare 1/3 each of Sweet bell peppers (yellow, red, orange).
  5. You need 6 of Taro (frozen).
  6. It’s of Japanese-style Tartar Sauce.
  7. Prepare 1 of Boiled egg.
  8. It’s 2 tbsp of Tsukemono (Japanese pickles) (this time I used Kyoto turnips).
  9. Prepare 4 tbsp of Mayonnaise.
  10. You need 1/2 tbsp of Usukuchi soy sauce.
  11. It’s 1 of Salt and pepper.
  12. 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

  1. Make the Japanese tartar sauce. Mince a boiled egg and pickles with the other tartar sauce ingredients..
  2. 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)..
  3. 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.

source: cookpad.com

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