Recipe for Japanese restaurant-style rice and yum-yum sauce?

I am trying to find a recipe for how to make the rice served in Japanese Restaurants (without the veggies, usually cooked with one egg) and also how to make the yum-yum sauce that is served with the rice. Any ideas or suggestions?
I’m looking for the rice recipe with NO veggies. All I see used in the restaurants is an egg or two….I’d like to know how to make this at home.
The "yum yum sauce" is what they call their shrimp sauce.

EDIT:
2 large eggs, lightly beaten
3 1/2 to 4 tablespoons peanut oil
3 1/2 cups cold cooked rice
2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 cup fresh or frozen peas or baby lima beans (optional)
1 to 1 1/4 teaspoons coarse kosher salt
3 tablespoons green and white scallions Peanuts (optional)

Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny — not brown.
Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

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Shrimp Fried Rice (NO EGG & VEGGIES)
4 cups cooked sticky rice
1/2 lb bacon cut up into 1" pieces
1 green pepper
3/4 cup carrots
6 Green Onions sliced in circles thinly
Soy Sauce to taste

Directions
Cook 4 cups Japanese sticky rice until done.
Cut up bacon and fry in large skillet.
Cut up green peppers into 1/2" square or rectangular pieces.
Slice carrots or run through food processes until coarsely chopped.
Cut up Green Onions into thin circles using the green part also.
Add Green Peppers, Carrots, and Green Onions to Bacon and saute until semi soft.
Add cooked rice and stir until mixed.
Add soy sauce to taste or enough to make rice slightly brown and serve hot.

Shrimp Sauce (Yum Yum Sauce)
1 cup catsup (tomato sauce)
1/2 cup worcestershire sauce
1/2 cup sake (Japanese rice wine)
2 tablespoons ginger, finely diced
2 tablespoons garlic, finely diced
1/4 cup sugar
1/4 cup mirin (Japanese sweet cooking sauce)

Directions
Put all ingredients into a saucepan and bring to a boil over medium heat stirring occasionally
Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top
To serve warm, serve immediately
Will keep refrigerated for 4 weeks
Reheat when reusing (microwave or over gentle heat until it is warmed through)

2 Comments

  1. yellocavaliergirl18 says:

    EDIT:
    2 large eggs, lightly beaten
    3 1/2 to 4 tablespoons peanut oil
    3 1/2 cups cold cooked rice
    2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
    1/2 cup fresh or frozen peas or baby lima beans (optional)
    1 to 1 1/4 teaspoons coarse kosher salt
    3 tablespoons green and white scallions Peanuts (optional)

    Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny — not brown.
    Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

    **********************************************************************

    Shrimp Fried Rice (NO EGG & VEGGIES)
    4 cups cooked sticky rice
    1/2 lb bacon cut up into 1" pieces
    1 green pepper
    3/4 cup carrots
    6 Green Onions sliced in circles thinly
    Soy Sauce to taste

    Directions
    Cook 4 cups Japanese sticky rice until done.
    Cut up bacon and fry in large skillet.
    Cut up green peppers into 1/2" square or rectangular pieces.
    Slice carrots or run through food processes until coarsely chopped.
    Cut up Green Onions into thin circles using the green part also.
    Add Green Peppers, Carrots, and Green Onions to Bacon and saute until semi soft.
    Add cooked rice and stir until mixed.
    Add soy sauce to taste or enough to make rice slightly brown and serve hot.

    Shrimp Sauce (Yum Yum Sauce)
    1 cup catsup (tomato sauce)
    1/2 cup worcestershire sauce
    1/2 cup sake (Japanese rice wine)
    2 tablespoons ginger, finely diced
    2 tablespoons garlic, finely diced
    1/4 cup sugar
    1/4 cup mirin (Japanese sweet cooking sauce)

    Directions
    Put all ingredients into a saucepan and bring to a boil over medium heat stirring occasionally
    Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top
    To serve warm, serve immediately
    Will keep refrigerated for 4 weeks
    Reheat when reusing (microwave or over gentle heat until it is warmed through)
    References :

  2. missopinions says:

    Can you describe the rice a bit more? Rice and egg with yum yum sauce doesn’t really tell us what you’re looking for… I’ve never heard of yum yum sauce. The closest thing I can think of is called Oyako Donburi- but that has chicken in it as well.
    References :

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