I finally found it. That succulent, light-orange artery clogger served up at the finest Japanese Steak Houses. Unfortunately, it’s not really Japanese. We Americans have apparently taken the idea of Japanese cuisine and said, “Yes, but what if we slather this all over it?” It’s what we do. It’s our job.
But I can’t complain. I love the stuff. That’s why I’m sharing the wealth, right here, available only online. That’s because Kroger doesn’t carry it in the oriental food isle. That’s because IT’S NOT JAPANESE! But I digress…
1 cup Mayo
2 Tbsp Ketchup
1 dash chili powder
1 tsp garlic powder
several dashes of salt & pepper
Mix it all up and let it sit overnight so the mayo can really soak up all the spices. This is important. Because if you’re like me, you’ll get all antsy in your pantsy and want to use it immediately, take a lick, decide it’s not quite there, and proceed to pouring in more garlic powder. NOTE: That’s a bad idea. Believe me, it’ll be fine once you give the spices several hours to do their thing.
