Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 36
ОглавлениеSauces, dressings and marinades
teriyaki sauce
This is one of the most commonly used sauces in the YO! Sushi kitchen. Teriyaki literally means ‘to glaze’. The sauce is brushed over a piece of meat or fish while it is grilling. It is particularly suitable for oily fish such as tuna, mackerel or yellowtail and for chicken. You can vary the proportions to suit your taste but the general ratio is 3 portions of soy sauce, 3 portions of mirin, 1 portion each of sake and sugar.
makes about 300ml (10fl oz)
150ml (5fl oz) soy sauce
150ml (5fl oz) mirin
50ml (2fl oz) sake
50ml (2fl oz) sugar
Mix all the ingredients together in a shallow saucepan and bring to the boil over a medium heat, stirring to ensure that all the sugar is dissolved. Reduce the heat to low and let the mixture simmer for a further 15–20 minutes or until the liquid has been reduced by a third and is syrupy and glossy. Let the sauce cool down completely before transferring it to a glass jar. Seal and store for up to 4 weeks in the refrigerator.
yakitori sauce
This is another versatile sauce that can be used not only to make delicious, succulent yakitori but also as a noodle sauce or marinade. You can make the sauce even more versatile by mixing it with curry powder or a bit of tomato ketchup.
makes about 540ml (18 1/2 fl oz)
2 pieces of konbu, 5cm x 5cm (2in x 2in)
240ml (8fl oz) mirin
100ml (3 1/2 fl oz) sake
200ml (7fl oz) soy sauce
5g (1/4oz) bonito flakes
Place the konbu in a non-stick frying pan and warm over a low heat for 1 minute. This freshens up the konbu and restores its aroma.
Put the mirin and sake in a saucepan and bring to the boil to burn off the alcohol. Add the soy sauce and return to the boil. Remove from the heat, add the bonito flakes and leave to cool to room temperature.
Put the konbu in a glass jar. Line a sieve with kitchen paper or a coffee filter and strain the liquid through into the glass jar. Seal and store in the refrigerator, and use within 2 weeks.
yakisoba sauce
Although yakisoba may translate to ‘seared soba noodles’ it has nothing to do with actual soba noodles: it uses soft, Chinese-style egg noodles that are sold vacuum-packed in supermarkets. Ready-mixed yakisoba sauces are available from Japanese stores but it is far better to mix your own.
makes about 600ml (1 pint )
120ml (4fl oz) soy sauce
240ml (8 1/2fl oz) HP sauce or brown sauce
120ml (4 1/4fl oz) oyster sauce
60ml (2 1/4fl oz) rice vinegar
60ml (2 1/4fl oz) tomato ketchup
60g (2 1/4oz) soft brown sugar
Combine all the ingredients in a bowl and stir until the sugar has dissolved. Transfer to a bottle and store in a cool, dark kitchen cupboard. Use with in a week.
YO! Sushi tip
This recipe uses HP sauce or brown sauce instead of traditional Bulldog sauce, which can be hard to find. If you do have Bulldog sauce, use 240ml (8 1/2 fl oz) and omit the HP or brown sauce.
You can use honey instead of soft brown sugar and a dash or two of Tabasco sauce if you prefer your sauces spicy.
gyoza dipping sauce
Gyoza are delectable little dumplings filled with minced vegetable, chicken or prawn (see recipe page 102). They are served with this vinegar soy dipping sauce.
serves 4
2 tbsp rice vinegar
3 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 garlic in a glass storage jar and pour in the sauce. Leave for 24–48 hours to infuse before using. Store in a cool, dark kitchen cupboard and use within 2 weeks.
spicy soy sauce
This is an ideal sauce for those who like their food spicy and is particularly good with meat dishes. You can use it as a dipping sauce or for basting or seasoning. It is quite hot when it is first made but becomes milder after about two weeks. Use larger chillies rather than the small bird’s eye variety, which are very fiery.
makes about 300ml (10fl oz)
100ml (3 1/2fl oz) sake
200ml (7fl oz) light soy sauce
5 large red and 5 large green chillies, cut lengthways and deseeded
1/2 lemon, sliced
Put the sake in a small saucepan over a medium heat and bring to the boil. Add the light soy sauce, bring back to the boil, then remove from the heat. Leave the sake and soy sauce mixture to cool down to room temperature. Put the chillies and slices of lemon in a glass jar and pour in the sauce. Seal and store in the refrigerator for up to 2 weeks.
sweet red miso marinade
Miso is made of fermented soybeans mixed with other grains such as rice, wheat or barley. Miso comes in varying shades of brown, ranging from pale cream to almost steely dark brown. This recipe calls for the robust-flavoured red miso, which works particularly well with strongly flavoured ingredients such as mackerel, pork and lamb.
makes about 300ml (10fl oz)
200g (7oz) red miso paste
100ml (3 1/2fl oz) mirin
100g (3 1/2oz) sugar
30ml (1fl oz) sake
Put all the ingredients in a saucepan and bring to the boil over a medium heat, stirring all the time with a wooden spoon. Reduce the heat to low once the mixture begins to boil. Continue to stir and let the mixture reduce to the consistency of thick yogurt, but be careful not to reduce it too much as it will become harder when cold.
Leave to cool to room temperature before transferring to a jar or plastic food container. Seal and store in the refrigerator and use within 8 weeks.
