Chiba Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 teaspoon wasabi paste
- 3 teaspoons soy sauce kecap asin (salty soy) not sweet (kecap manis)
- 1 teaspoons mayonnaise (low fat if preferred)
- 3 teaspoons cream (lactose free light cream is my preference)
- Carbohydrate 0.973035416265627 g
- Cholesterol 9.9 mg
- Fat 6.53593229165947 g
- Fiber 0.0888125017702757 g
- Protein 0.91044999924328 g
- Saturated Fat 2.30674833333254 g
- Serving Size 1 1 Serving (25g)
- Sodium 280.165103764475 mg
- Sugar 0.884222914495351 g
- Trans Fat 0.315972291664651 g
- Calories 65 calories
WARNING: Remember wasabi paste is HOT! Dont be too liberal if you don't know the stuff! 1. Dissolve a very small amount of wasabi (if its from the tube a small blob lesser than 1cm is heaps) thoroughly in 1 teaspoon of the soy sauce in a small bowl. 2. Add 1 teaspoon of mayonnaise & mix thoroughly & continue to add equal parts of mayo & soy sauce to suit your taste. My make at Home Recipe uses 1 teaspoon of mayo & 3 teasoons of cream for a smoother texture if the mayo is quite gelatinised & gluggy. In this case the mayo is used purely as a thickening agent. Cream & lemon Juice can do if mayo is unavailable. This recipe for 1 makes around 1/4 cup of sauce. Keep in in the fridge. Use it to dip your favourite spring rolls, tempura, sushi or potato chips in. BEWARE VERY ADDICTIVE Yum!
