Chiba Sauce
Oriental-style dipping sauce, suited to tempura seafood, fried entree dishes, or chips. Tangy and easy to make.
Oriental-style dipping sauce, suited to tempura seafood, fried entree dishes, or chips. Tangy and easy to make.
- 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
Step-by-step
- 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.
- Add 1 teaspoon of mayonnaise & mix thoroughly & continue to add equal parts of mayo & soy sauce to suit your taste.
Most home cooks incorporate wasabi directly into cold mayonnaise without prior dissolution, resulting in uneven heat distribution and bitter pockets of mustard oils. Wasabi contains volatile compounds called allyl isothiocyanates. These compounds require a liquid medium like fermented soy sauce to break down evenly before meeting lipids. Dissolving the wasabi paste in a small volume of salty soy sauce first allows the capsaicin-like heat to disperse uniformly through the liquid phase. Mayonnaise is a stable oil-in-water emulsion stabilized by egg yolk lecithin. Introducing high amounts of free water or acidic liquids can break this emulsion, causing the oil droplets to coalesce and separate into an oily sheen. Whisking the mayonnaise gradually alongside light cream prevents this structural failure by supplementing the aqueous phase while maintaining a high fat percentage of 6.5 grams per serving. Cream acts as a secondary texturizer when commercial mayonnaise exhibits excessive gelatinization from modified food starches. Prepared condiments utilizing dairy components should be stored in airtight glass containers at or below 4 degrees Celsius to inhibit microbial growth. This specific mixture yields approximately one-quarter cup and maintains optimal textural integrity for up to three days under proper refrigeration. Freezing is strongly discouraged because ice crystal formation ruptures the emulsified oil droplets permanently, causing severe curdling upon thawing.
