CP chef's and fans of Japanese Village... AT LAST!

[Calgary Flames]

I'm sure anyone who's eaten at Japanese Village will tell you that their Sesame Steak sauce is amazing, they will also tell you that it's fricken expensive to eat there. I've always wondered what the hell is in that sauce and a simple google search found it!

http://www.astray.com/recipes/?show=...e%20for%20meat

BOOM SHAKALAKA!

It's like finding the holy grail of sauces! You can make enough sauce for like $0.75 than spending $7 a bottle at Bonsai.

It is the stuff! All you need is the ingredients and a blender. You can eat it just with a bowl of cooked rice, or with BBQ'd steak, shrimp, veggies.

I just saved you like $8000 in Japanese Villlage dinners

p.s. a tip, don't over-toast your sesame seeds

[Kjesse]

This is the holy grail of sauce recipes, i remember looking for it years ago, and only finding poor imitations based on mayo.

This stuff is so good!

I'm gonna try this. If it really is it... wow!

Anyone know how to properly bake sesame seeds until golden brown?

[Calgary Flames]

It is definetely it.I've already made it like 3 times. I was suprised it didn't involve eggs or mayo as you say.

for the seeds, just put the ammount on a cookie sheet on top of tin foil. Do 'em for about 5 minutes at 375. Make sure you don't burn them.

[Kjesse]

Awesome..... I'm trying this for dinner tomorrow night. I actually bought a food processor years ago when I found the mayo based recipe, thinking I had found the secret, only to discover that really it wasn't.

The things you find at CP..........

One more question... are sesame seeds available at most regular grocery stores or do you have to go to an asian market?

[Calgary Flames]

Any store should have them in the spice aisle.

[ken0042]

While we're on the subject, does anybody have Boston Pizza's meat sauce recipie kicking around?

[TheyCallMeBruce]

son of a dog's thunder! this is unbelieveble! Awesome find!

[Tooz]

Do the sesame seeds stay whole or do they go into the blender as well?

Tooz

[KevanGuy]

Originally Posted by Delgar

Anyone know how to properly bake sesame seeds until golden brown?

Heat a non-stick pan up to just over medium heat (depending on your stove...around 6 or maybe 7 I guess). Let it get nice and hot and put the seeds on. They shouldnt crackle, that would mean the pan is too hot.

Let them kinda sit there for a bit (umm...like maybe a thirty seconds...depends on the pan and the heat). When they start toasting they will darken in color, you will probably smell it and you might see a small amount of oil released by they seeds.

Just start stirring them around by 'swirling' (for lack of a better term) the pan. Do that, let them sir for a bit, swirl again, let them sit. The whole process shouldnt take more then a couple minutes. They should only change from white/very light brown to a medium kaki color.

[Reaper]

Originally Posted by ken0042

While we're on the subject, does anybody have Boston Pizza's meat sauce recipie kicking around?

If I'm not mistaken, Boston Pizza's meat sauce is the Traditional Meat Sauce made by Olivieri.

[RedMan12]

My woman is Japanese so she can cook up any tasty Japanese dishes I want. Sesame sauce included. hmm hmmm.

[mykalberta]

I hate the be the health nazzii here given my pention for ordering Pizza73 online and weekend runs to Peters, but doesnt 2/3 cup of soya sauce and 2/3 cup veg oil seem a tad, how you say - fatty. I am sure it tastes like the shizza but...

MYK

[Robbob]

Originally Posted by mykalberta

I hate the be the health nazzii here given my pention for ordering Pizza73 online and weekend runs to Peters, but doesnt 2/3 cup of soya sauce and 2/3 cup veg oil seem a tad, how you say - fatty. I am sure it tastes like the shizza but...

MYK

I'm guessing you would make a batch to last a bit. Can't imagine someone putting over a cup of sauce on a steak.

[Calgary Flames]

Originally Posted by Robbob

I'm guessing you would make a batch to last a bit. Can't imagine someone putting over a cup of sauce on a steak.

Speak for yourself... I used about 2/3's of a cup almost on my teriyaki steak rice bown I made. Another thing you can do, buy Edo and use the sauce and you'll get the whole Japanese village experience minus the dumb juggling.

and yeah, every ingredient that you put in the blender will have to be liquified by it..

This ain't a light tasting sauce. It's very very rich which makes it so unbelievably tasty.

[Reggie Dunlop]

What brand of Soy Sauce?

[I_H8_Crawford]

LOVE that sauce! Thanks for the recipe!

Here;s another challenge for the CPers then too:
Can anyone find how to make the hot sauce that they serve with the cajun prime rib at Smugglers Inn??

[Calgary Flames]

Originally Posted by Reggie Dunlop

What brand of Soy Sauce?

Kikoman, NOT THE CHINESE DARK SOY SAUCE!!! Kikoman or bust!

[I-Hate-Hulse]

I've never been to Japanese Villiage so bear with me please. So if I were to grill a steak, should I marinade the steak itself in this sauce prior to grilling, in addition to serving it with the sauce?

I may have just found this year's Mother's Day meal - thanks Jordon!

[Calgary Flames]

Originally Posted by I-Hate-Hulse

I've never been to Japanese Villiage so bear with me please. So if I were to grill a steak, should I marinade the steak itself in this sauce prior to grilling, in addition to serving it with the sauce?

I may have just found this year's Mother's Day meal - thanks Jordon!

Ok, if you haven't had this sauce before I wouldn't recommend making it. It's not what you expect. You definetely don't marinate with it...

It's possibly the most unique sauce on the planet in terms of taste. Go out to Japanese Village for lunch, it's cheaper. Try out the sauce then afterwards enjoy the recipie.

[ken0042]

Originally Posted by Calgary Flames

Go out to Japanese Village for lunch, it's cheaper. Try out the sauce then afterwards enjoy the recipie.

Is Japanese Village a place where I can get lunch in 45 minutes (15 minutes of walking makes up my lunch hour.) Or should I go there on a Saturday?