Japanese Homestyle Cooking. Susie Donald
form that can be reconstituted by mixing with warm water to form a thick paste. The mixture should be allowed to stand for about 10 minutes to let the flavors develop. If you can find it, freshly grated wasabi root has a much more intense flavor.
Delicious Japanese Dips and Sauces
Soy Dipping Sauce
Soy sauce
Dash of sesame paste or wasabi (optional)
1 Japanese-style soy is the most basic of all dipping sauces. It may also be mixed with a little sesame paste or wasabi for added flavor.
Tempura Dipping Sauce
1 cup (250 ml) Basic Dashi Soup Stock (page 12) or ½ teaspoon instant dashi granules dissolved in 1 cup (250 ml) boiling water
4 tablespoons soy sauce
3 tablespoons mirin
3 teaspoons grated daikon
3 teaspoons grated ginger
1 Combine all ingredients in a bowl and stir well to mix.
Sesame Seed Sauce
¾ cup (100 g) white sesame seeds, toasted
1 tablespoon miso
1 tablespoon sugar
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons saké
6 tablespoons soy sauce
1 teaspoon prepared Japanese mustard
3 tablespoons Basic Dashi Soup Stock (page 12) or ¼ teaspoon instant dashi granules dissolved in 3 tablespoons boiling water
1 Combine all the ingredients in a bowl and blend until smooth.
Mustard Sauce
¼ cup (60 ml) soy sauce
1 tablespoon sugar
1 teaspoon grated ginger
2 teaspoons prepared Japanese mustard
1 Combine all the ingredients in a bowl and blend until smooth.
Homemade Ponzu Sauce
¼ cup (60 ml) lemon juice
¼ cup (60 ml) soy sauce
3 tablespoons Basic Dashi Soup Stock (page 12) or ¼ teaspoon instant dashi granules dissolved in 3 tablespoons boiling water
1 tablespoon mirin
1 Combine all the ingredients in a bowl and stir well.
Homemade Japanese Mayonnaise
3 whole eggs
1 teaspoon prepared Japanese mustard
Salt and black pepper, to taste
3 tablespoons lime juice
1 clove garlic, crushed
2 cups (500 ml) light vegetable oil, not canola
1 Combine the eggs, mustard, salt, pepper, lime juice, and crushed garlic and process until light and frothy. Then gradually add the oil while processing, until the mayonnaise is thick.
2 Transfer to a storage jar, refrigerate, and use as required.
Sesame Salt (Goma Shio)
1 tablespoon black sesame seeds
2 teaspoons salt
1 Dry-roast the sesame seeds in a skillet until they splatter. Transfer the toasted seeds to a bowl and coat in the salt. Let cool and use as needed.
Coriander Pesto
2 cloves garlic, peeled
1 oz (30 g) macadamia nuts or pine nuts
Juice from ½ lemon
1 cup (50 g) coriander leaves (cilantro) and stems
Salt and black pepper, to taste
¼ cup (60 ml) oil
1 Combine the garlic, nuts, lemon juice, coriander leaves, salt and pepper, and process. Drizzle the oil through the funnel to form a smooth, light paste. Do not over process.
2 Pour into a clean airtight jar, smooth down the top, and cover surface with a thin layer of oil. Seal and refrigerate until required.
Basic Dashi Soup Stock (Bonito Flake Stock)
4-in (10-cm) square piece konbu (dried kelp), wiped clean
4 cups (1 liter) water
¼ cup (60 ml) cold water
2 cups (40 g) bonito flakes
1 Cut the konbu into 4 uniform strips. Place in a saucepan with the water and cook over medium heat. Just before it boils, remove from the heat and discard the konbu.
2 Add the cold water and bonito flakes. Bring to a boil, then remove from the heat and set aside to cool.
3 When the bonito flakes have sunk to the bottom, strain the liquid and discard the flakes. Store in a sealed jar in the fridge and use as needed.
Yields 4 cups (1 liter)
Preparation time: 5 mins
Cooking time: 20 mins
Chawan Mushi (Steamed Egg Custard)
8 oz (250 g) chicken breast, cubed
1 tablespoon saké
1 teaspoon soy sauce
2 cups (125 g) spinach, rinsed
8 medium shrimp
4 large fresh shiitake mushrooms
1 small carrot, peeled and thinly sliced, each slice quartered
Zest of ¼ lemon, finely grated, to garnish
DASHI CUSTARD
2½ cups (625 ml) Basic Dashi Soup Stock (page 12) or 1¼ teaspoons instant dashi granules dissolved in 2½ cups (625 ml) boiling water
1 tablespoon saké
1 teaspoon soy sauce
1 teaspoon salt
4 large eggs
1 Marinate the chicken in the saké and soy sauce for 10 minutes. Drain and set aside. Blanch and chop the spinach. Peel and devein the shrimp, leaving the tails intact. Discard the stems of the shiitake mushrooms and quarter the caps.
2 To make the Dashi Custard, heat the dashi stock with the saké, soy sauce and salt until the salt is dissolved. Remove from the heat. In a large bowl, combine the eggs without beating. Stir in the dashi mixture in a slow, steady stream and strain the egg mixture through a fine sieve.
3 Evenly distribute the chicken, shrimp and vegetables into 4 small heatproof bowls. Pour the Dashi Custard over the contents, leaving a ¾ inch (2 cm) gap at the top of each bowl. Cover the bowl with a foil or