Even after you’ve started drinking water and eating lean meats and whole grains, you can still sabotage your own efforts with excessive use of condiments. Things like mayonnaise, duck sauce, and soy sauce are loaded with fat, sugar, and salt. But you know what’s virtually calorie-free? HERBS!! They’re all-natural, come in a wide variety, and are packed with flavor! So cut it out with the loads of calorie-drenched condiments, and sprinkle some chopped herbs over your food. Dried or fresh, they’re a healthy alternative to whatever you’re using on the regular. Mix with a little citrus juice and/or healthy oil, and you’ve got awesome marinades, dressings, and dips!
It is entirely possible that I am addicted to hibachi chicken with Yum Yum Sauce. I could eat it every single day. I could go to Sarku for lunch today, and then Sakura for dinner tomorrow. There is nothing wrong with that in my world.
My favorite hibachi dish is usually chicken and shrimp over rice with the shredded veggies on the side. Any combination of zucchini, cabbage, and carrots will do just fine.
This recipe is not my own, but it is delicious enough to warrant sharing. Are you a fan of Japanese hibachi? How about those teppanyaki restaurants where they cook at your table and put on a fabulous show? I love that stuff! If I’m ever a millionaire, I’m going to have a teppanyaki table in my kitchen.
When you go to a teppanyaki restaurant in the US, they normally give you 2 or 3 tiny bowls to hold the various dipping sauces they offer. There’s always a ginger-based sauce. It’s delicious, but doesn’t stick well to anything. I end up pouring it over my veggies most of the time. The other sauce you will get is a creamy white/pink/orange sauce. It works well on any and all meat, in my opinion.
This is a recipe for that white mayonnaise-based sauce that they give you and it is by far the most accurate recipe I’ve ever come across. Most places call it Yum Yum sauce.
When I finally realized that I liked this sauce enough to eat it on meals at home, I went on a hunt. It’s available in a few local grocery stores, but it’s usually at least of $4 per bottle. I’m not about to pay $4 for seasoned mayo, y’all.
The original recipe writer (Chuck) is pretty adamant about using full-fat mayo. But as y’all know, I’m trying to get back in shape. I have made this recipe using low-fat and fat-free mayo before and it did not offend my tastebuds, so feel free to adapt if you like.
I loooove seafood and veggie tempura. The sauce that it’s dipped in has a distinct flavor that I find addicting. Nothing has ever inspired me to eat my vegetables like this delicious broth-based sauce.
You can find the bonito flakes to make Dashi stock on Amazon if your local grocery store doesn’t have them. I like to get a set of individually portioned packets so they stay fresh.
Tempura Dipping Sauce
- 1 C. Dashi stock
- 1/4 C. Mirin
- 1/4 C. Soy sauce
- 1/2 Tbsp Sugar
- Combine all ingredients in a small saucepan and heat until the sugar dissolves.
- Store in an air tight container until needed.
I guess now I need to make a post about frying your own tempura so that you have something to dip into this sauce. I’d be lying if I said I’d never considered drinking it as is. Something about that sweet and salty balance just gets me every time. I really can’t get enough.
I am addicted to smoked turkey legs. I go to Oktoberfest for two things: beer and turkey legs… ok, and every type of wurst known to man.
Honestly, though, those turkey legs are getting so expensive! They run $10 and up now. Blerdy Momma is not rich, you guys. But, Blerdy Momma can cook.
It turns out all you need for your own smoked turkey legs is a good brine and some flavorful wood chips. A basic brine starts with salt and sugar dissolved in water. The rest of the spices are totally up to you.
This is fabulous on turkey legs!!
- 1 1/2 Gal Water
- 1 C. Sugar
- 1 C. Salt
- 2 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Black pepper
- 2 tsp Paprika
- 1 tsp Basil
- 1 tsp Oregano
- 1 Tbsp Vinegar
- 1/4 C. Soy Sauce
- 1/3 C. Molasses
- Stir together the ingredients in a large pot and bring to a boil for 5 minutes.
- Let cool to room temperature and refrigerate until needed.
- Once cold, you can add your meat to soak overnight. (Reserve 2 cups of the brine to serve as mopping liquid before you add your meat to the brine.)