Osaka sauce delicious on shrimp, chicken

Dear Laura: About two years ago you printed the recipe for Osaka Sauce from the Noodle Express. I have misplaced it. Could you print it again? – Linda

Dear Linda: I didn’t find a recipe from Noodle Express but found this popular Shrimp Osaka from The Mustard Seed Cafe restaurant. The recipe was originally published in “Spokane Cooks!” in 1986 and was reprinted in this column in 2002. The cookbook notes: “The unique sauce has made this shrimp dish a favorite of our customers. Our employees started using the sauce for chicken, too, so we eventually added Chicken Osaka to the menu, and it instantly became a heavy seller.”

Shrimp Osaka

From The Mustard Seed Café

1 1/2 pounds large shrimp, peeled and cleaned

3 tablespoons salad oil

2 to 3 slices fresh ginger

3 slices fresh lemon

Dipping sauce:

3 tablespoons Kikkoman soy sauce

1/2 cup fresh lemon juice

2 teaspoons Coleman’s mustard

3 tablespoons sugar

2 tablespoons sesame oil

2 tablespoons white vinegar

1/3 cup salad oil

For the shrimp, heat wok and add oil. When the oil smokes, add shrimp, ginger and lemon slices. Stir-fry on medium heat about 4 minutes or until cooked.

To make the sauce, blend all ingredients until smooth. Pour sauce into small bowl and serve shrimp on the side.

Yield: 4 servings

Approximate nutrition per serving: 381 calories, 20 grams fat (2 grams saturated, 48 percent fat calories), 35 grams protein, 15 grams carbohydrate, 258 milligrams cholesterol, less than 1 gram dietary fiber, 967 milligrams sodium.