Go to the Recipe: Teppanyaki Steak Over Rice With Steamed Bok Choy
Made this tonight. The flavors were great, but our sauce came out VERY thick, like mustard consistency. I’m assuming that part of the appeal is to dip the bok choy and rice in the sauce, but this was difficult with our result. Still yummy, though!
Hi Will, was it that consistency after you cooked your protein sous vide with the sauce? if so how much sauce to how much protein did you use? as we state above these sauces are developed specifically to cook your proteins with the sauce sous vide and will be plate ready after the sauce has absorbed the liquid that cooks off of your proteins. If you are skipping that step you would need to add water to get to the right consistency.
A nice, bright gingery sauce that goes well with steak, but I'm sure many other proteins as well. I made a 4X batch and vacuum packed and froze portions...we'll see how well it thaws.
The consistency is thick when it has cooled down, but the sous vide bag juices thin it out to an appropriate sauce consistency.
Sous vide warm-aged sirloin with Teppanyaki sauce and rice (114°F x 90min + 131°F x 120min).
Made a huge 4X batch of this tasty sauce and froze portions. Nice to see it thaws without breaking.
