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Recipe: Teppanyaki Sous Vide Sauce

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kristenfischbuch

Do you remember how they ended up tasting after thawing?

montebello1964

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.

montebello1964

A nice, bright gingery sauce that goes well with steak, but I'm sure many other proteins as well. I used a Vitamix to blend, so it is probably smoother than the JouleReady version. I didn't bother to put any sesame seeds in the sauce, since you can just sprinkle them on top at the end.

Made a 4X batch and vacuum packed and froze portions...we'll see how well it thaws. FWIW, the original JouleReady sauce pouches contained 114g portions.

H_vard_Jacobsen_H_gest_l_142094

Is it possible to omit the sugar and sweeten with something like monk fruit extract to make the sauce low carb? I would like to see Chefsteps offering low-sugar options in their recipes for diabetics and other populations concerned about sugar intake.