In old days of Ubon we used to serve beef, chicken, lobster and scallops with this lovely, sharp, greyish looking sauce.  I mentioned it to The Chief the other day and he produced Nobu’s recipe, complete with exact measurements and stuff. For everything else there’s Mastercard! 🙂

I adjusted Chef’s recipe, reduced by half and a bit, so I used equal amount of soy sauce and a low sodium soy sauce, about 70ml each, less than 300 ml of water, less than a quarter of chicken stock cube, then wasabi powder, about 45 g mixed with 90ml of water.All these ingredients went into the pan and were working slowly, while I cooked two chicken breasts, just lightly seasoned with salt and pepper, 5 minutes on a griddle pan, finished in the oven.  I must admit I added a touch of double cream to that sauce, I thought it was too sharp, too spicy, even when served with simple chicken and rice.

Either way, Florek rated the sauce at 8 out of 10, I’m pleased with it as well. Also, just remembered I was tempted to get some wasabi paste from work last night, but I was told not a good idea, as the flavours will be a lot fresher and stronger when just mixed together.

I served my dish with simple rice and peas and quickly cooked broccoli.