I know it may seem odd to start off the week with a sauce, or even really mention a sauce as a Disney recipe, but for me, I couldn't start off the week without sharing this specific recipe.
Back when I went to Disney last September, I was introduced to my new passion in Japanese culture. Despite being to Disney numerous times before, the Japan Pavilion was a place I just really didn't stop at, but because I had a reservation at Teppan Edo, I poked around in Mitsukoshi, the huge, sprawling store, before it was time to be seated. I fell in love with it and all the various gadgets, gizmos, and tidbits from around Japan. Watching the cast members is always a blast too... Most Disney employees seem to love their job, but at the Japan Pavilion, they bring Disney excitement to a whole new level.
That whole magical shopping experience fresh in my mind made Teppan Edo an even more fantastic dinner. The ambiance was so amazing and gorgeous, right down to the bathrooms. The chef was hypnotic to watch... Unlike most hibachi chefs, who rely on showmanship and fun little tricks, our chef was meticulous, exact, and had a technique that was mesmerizing. Every cut, precise and exact, his method was perfect, it was more like watching a meal prepared from the chef's table, as opposed to an exhibition. Yes, the many other chefs there did the tricks everybody expects to see, the food flipped into a hat, onion volcanoes (though, granted, our chef did that too), and attempts to bounce food into people's mouths... But I think it was fate that gave me the chef more fun to watch for technique and showmanship, because I walked out of that restaurant ready to learn all that there was to learn about Japanese cooking.
The food at Teppan Edo is prepared right and front of you and is surprisingly simple despite the amazing tastes and flavors, there meaning when I got home, there was very little in the way of recipes to recreate at home. The only one that I could find was for the amazing ginger sauce that they serve as part of the sauce plate with the dinner. I felt like I'd discovered gold when I found this recipe. When I made it and served it with simple chicken and udon, I was in heaven. It tastes exactly like as it's served there.
I will say, when it's served at Teppan Edo, it's strained so that the bits of onion and ginger that are used to season it don't float on the top of the sauce. I personally prefer to leave it in. The extremely strong flavors taste wonderful, and as the sauce ages, the flavor that infuses into it becomes only more and more rich.
Back when I went to Disney last September, I was introduced to my new passion in Japanese culture. Despite being to Disney numerous times before, the Japan Pavilion was a place I just really didn't stop at, but because I had a reservation at Teppan Edo, I poked around in Mitsukoshi, the huge, sprawling store, before it was time to be seated. I fell in love with it and all the various gadgets, gizmos, and tidbits from around Japan. Watching the cast members is always a blast too... Most Disney employees seem to love their job, but at the Japan Pavilion, they bring Disney excitement to a whole new level.
That whole magical shopping experience fresh in my mind made Teppan Edo an even more fantastic dinner. The ambiance was so amazing and gorgeous, right down to the bathrooms. The chef was hypnotic to watch... Unlike most hibachi chefs, who rely on showmanship and fun little tricks, our chef was meticulous, exact, and had a technique that was mesmerizing. Every cut, precise and exact, his method was perfect, it was more like watching a meal prepared from the chef's table, as opposed to an exhibition. Yes, the many other chefs there did the tricks everybody expects to see, the food flipped into a hat, onion volcanoes (though, granted, our chef did that too), and attempts to bounce food into people's mouths... But I think it was fate that gave me the chef more fun to watch for technique and showmanship, because I walked out of that restaurant ready to learn all that there was to learn about Japanese cooking.
The food at Teppan Edo is prepared right and front of you and is surprisingly simple despite the amazing tastes and flavors, there meaning when I got home, there was very little in the way of recipes to recreate at home. The only one that I could find was for the amazing ginger sauce that they serve as part of the sauce plate with the dinner. I felt like I'd discovered gold when I found this recipe. When I made it and served it with simple chicken and udon, I was in heaven. It tastes exactly like as it's served there.
I will say, when it's served at Teppan Edo, it's strained so that the bits of onion and ginger that are used to season it don't float on the top of the sauce. I personally prefer to leave it in. The extremely strong flavors taste wonderful, and as the sauce ages, the flavor that infuses into it becomes only more and more rich.
~~~~ °o° ~~~~
Ginger Sauce
As is served at Teppan Edo, Japan Pavilion, EPCOT
°o° 1 ounce ginger root, peeled and chopped
°o° 6 fluid ounce water
°o° dash of parsley flakes
°o° juice of 1/2 lemon
°o° 3 fluid ounces Soy Sauce
°o° 3 fluid ounces Soy Sauce
°o° 1 fl ounce water
Combine all ingredients in a blender. Puree at high speed until well blended. Refrigerate overnight.
Strain sauce before serving. Serve as a marinade or dressing for seafood or beef, or as a dipping sauce.
Strain sauce before serving. Serve as a marinade or dressing for seafood or beef, or as a dipping sauce.
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