Homemade tartar sauce with special Japanese ingredients is the best condiment for Ebi fry and many other fish dishes. I am going to share my special recipe that I learnt in a cooking lesson when I was a primary school student. This is still my goto recipe for tartar sauce for many of my seafood dishes. I love those memories of my younger days 🙂
What is the origin of the Tartar sauce?
The name is derived from the French Sauce Tartare. It is named after the Tatar tribe which came from Eurasian Steppe to occupy the parts of Ukraine and Russia. The Tartar introduced finely minced meat eaten raw which became known as hamburg steak. So this is Steak Tartare that we have heard of and maybe even tried. It is still popular in France. Have you tried it? The sauce used on Steak Tartare became known as Tartar sauce.
What are the ingredients of my Tartar sauce?
There are many different versions of Tartar sauce out there. The base of the sauce consists of either mayonnaise or aioli. To the base of the sauce, any of the following can be added; capers, gherkins, onions, and sweet relish etc. Also herbs such as dill or parsley added to enhance the flavour of the sauce.
Special Japanese ingredients in this Tartar sauce
The recipe that I learnt in Primary school is something in between mayonnaise and aioli. Because I use Japanese mayonnaise which is made out of egg yolk only. I then add lemon juice and zest so it is more like Aioli. The Japanese also use finely chopped boiled egg and Shiso which is a special ingredient. Shiso is a Japanese herb that I love.
My fond memory of this tartar sauce
Why is this recipe so special to me? Why do I think this sauce is even Japanese? I guess it is because this tartar sauce was the first ever recipe that I learnt as a young girl in Japan. My father was a fisherman and we had plenty of the freshest and best sashimi every day. Making and eating fish with tartar sauce was so oriental and a fresh idea for me. So I remember the cooking experience vividly.
Which dishes should I serve Tartar sauce with?
Obviously, it is good with fried seafoods. I suggest serving this tartar sauce with Panko fried shrimp and Deep fried Calamari. Surprisingly we use this sauce over a Chicken dish called “Chicken Nanban” too.
Why not try this recipe and use it for your next dinner party? Impress your friends with “your” special Japanese version of Tartar sauce.
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- 2 hard boiled eggs
- 1/4 onion *1
- 2 baby gherkins
- 2 shiso leaves
- 1/4 cups mayonnaise
- 1 tsp lemon juice
- 1/2 tsp lemon rind
- pinch of salt and pepper
- Boil two eggs to make hard boiled eggs for 10 minutes.
- While the eggs being cooked, chop onion, gherkin and shiso leaves finely and set aside.
- Squeeze lemon juice and zest the lemon. set aside.
- When the eggs are cooked, peel the eggs and place them in a medium mixing bowl.
- Squash the hard boiled eggs with folk.
- Add chopped onion, gherkins, shiso leaves.
- Add mayonnaise, lemon juice and zest as well.
- Combine them all together and serve with fried seafood such as Ebi fry.
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