YO Sushi: The Japanese Cookbook. Kimiko Barber
tbsp soy sauce
2–3 drops sesame oil
Combine all the ingredients in a mixing bowl, stir, and serve with gyoza dumplings for dipping.
sweet chilli mayonnaise
This delicious sauce is especially good in handrolls and california rolls (see pages 144–146 and 150).
makes 250ml (9fl oz)
200ml (7fl oz) good-quality mayonnaise
50ml (2fl oz) smooth, sweet chilli sauce, widely available from supermarkets
Combine the ingredients thoroughly in a mixing bowl. It is best kept refrigerated in a squeezable plastic bottle. Use within a week.
ginger wasabi mayonnaise
This is an easy mayonnaise-based sauce with a difference. The kick of the wasabi and ginger works well with the creamy richness of the mayonnaise. You can use this in any recipe that calls for wasabi paste, but it is particularly suited to oily fish or meat dishes.
makes about 220g (8oz)
4 tsp wasabi powder
20g (3/4oz) fresh root ginger, peeled
200g (7oz) good-quality mayonnaise
Mix the wasabi powder with an equal amount of water to make a runny paste – add a little more water if necessary.
Grate the ginger, then squeeze it between your fingers to extract about 2 teaspoons of juice. Discard the pulp.
Combine the wasabi, ginger juice and mayonnaise to make a pale green mixture. Transfer to a squeezable plastic bottle and keep refrigerated. Usewithin a week.
tempura dipping sauce
Tempura is a delicious and speedy way to cook fresh vegetables, fish and seafood. Ideally it should be eaten straight away dipped in this subtle sauce.
makes about 450ml (15fl oz)
100ml (3 1/2fl oz) mirin
300ml (10fl oz) dashi stock (see pages 16–17)
100ml (3 1/2fl oz) light soy sauce
Put the mirin in a saucepan and bring to the boil over a medium heat. Add the dashi and the soy sauce and return to the boil. Reduce the heat to low and let it simmer gently for 10 minutes to reduce the sauce slightly. Remove from the heat and serve at room temperature.
harusame sauce
This sauce goes well with any noodles, especially Japanese harusame noodles, fine vermicelli noodles or rice sticks.
makes about 400ml (14fl oz)
20g (3/4oz) fresh root ginger, peeled
20g (3/4oz) garlic cloves
200ml (7fl oz) rice vinegar
200ml (7fl oz) soy sauce
2 heaped tbsp granulated sugar
2 tsp sesame oil
Grate the ginger, then squeeze it between your fingers to extract the juice. Discard the pulp. Grate the garlic cloves and combine with the ginger juice in a small mixing bowl. Add the remaining ingredients and mix well to ensure the sugar is completely dissolved. Store in a sealed jar in there frigerator. Use within a week.
yuzu marinade
Yuzu is a Japanese citrus fruit which looks like a yellow tangerine. It has a uniquely refreshing taste and aroma. This wonderful marinade works well with any fish, especially salmon or firm, white fish such as bream or sea bass.
makes 300ml (10fl oz)
100ml (3 1/2fl oz) yuzu juice
200ml (7fl oz) rice vinegar
50g (2oz) sugar
1 tbsp salt
Combine all the ingredients in a mixing bowl and stir well to dissolve all the sugar and salt. Boil the marinade for 1 minute before using it for basting. Cook the food well after basting – at least 1 minute.
katsu sauce
serves 4
125ml (4 1/2fl oz) brown or HP sauce
50ml (2fl oz) tomato ketchup
1 tbsp runny honey
Put the brown sauce, tomato ketchup and honey into a small bowl and mix well.
Keep refrigerated and use within 2 weeks.
soy dashi
Soy dashi is brilliantly versatile and packed with flavour. Use it as a marinade, a sauce for noodles or a seasoning for hot dishes.
makes about 520ml (18 1/2fl oz)
2 postcard-size pieces konbu
240ml (8 1/2fl oz) mirin
100ml (3 1/2fl oz) sake
200ml (7fl oz) soy sauce
5g (1/8oz) bonito flakes
Place the konbu in a non-stick frying pan and warm over a low heat for 1 minute – this is to restore the flavour of the konbu.
Put the mirin and sake in a saucepan and bring to the boil over a medium heat to burn off the alcohol. Add the soy sauce and bring back to the boil. Remove from the heat, add the bonito flakes and leave to cool to room temperature. Line a sieve with kitchen paper or a coffee filter and strain the sauce straight into a glass storage jar. Discard the bonito. Add the pieces of konbu to the jar and put on the lid. Leave the sauce to infuse overnight before using.
Keep refrigerated and use within 10 days.
garlic soy sauce
This is a marvellously strong sauce and is especially good in quick stir-fries. The added bonus is that once you’ve used the sauce, you’re left with delicious soy-pickled garlic that can be sliced and cooked with other vegetables.
makes about 250ml (9fl oz)
1 whole head of garlic
100ml (3 1/2fl oz) sake
200ml (7fl oz) soy sauce
Peel and halve each garlic clove.
Put the sake in a small saucepan and bring to the boil over a medium heat. Add the soy sauce and return to the boil. Remove from the heat and leave to cool to room temperature. Put the