Читать книгу Sushi Secrets - Marisa Baggett - Страница 18
ОглавлениеGreat Sauces and Condiments for Sushi
I am always amazed at the variety of sauces and condiments that can be produced with the same few ingredients. While many of the sauces and condiments presented can be purchased, it is worth the minimal time investment to create your own. Most of the ingredients needed you will already have in your sushi ready pantry and the end result will be much tastier.
Sweet Chili Sauce
Bottled versions of this sauce can be found on most grocers’ shelves, but the homemade version is much better. It only takes a few minutes and small amounts of ingredients you most likely already have on hand.
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
MAKES ABOUT 1½ CUPS (375 ML)
1 cup (250 ml) pineapple juice
½ cup (125 ml) rice vinegar
¼ cup (50 g) sugar
3 teaspoons garlic chili sauce
½ teaspoon finely grated fresh ginger root
1 teaspoon cornstarch (cornflour) dissolved in
1 teaspoon water
¼ teaspoon salt
1 Heat the pineapple juice, rice vinegar, and sugar in a medium saucepan over moderately high heat. Stir until the sugar dissolves and mixture begins to boil.
2 Adjust the temperature so that the mixture stays at a low boil. Add the garlic chili sauce and ginger. Stir well.
3 Whisk in the cornstarch mixture and allow the mixture to boil for 5 minutes or until the mixture no longer appears cloudy.
4 Remove from the heat and stir in the salt. The sauce will thicken as it cools. Allow it to cool completely before use. Store the sauce tightly covered in the refrigerator until ready to use.
Tempura Sauce Ponzu Sauce
Vegetarians can use vegetable stock instead of the dashi.
PREP TIME: 5 MINUTES
MAKES ABOUT ¾ CUP (185 ML)
½ cup (125 ml) dashi
2 tablespoons mirin
2 tablespoons soy sauce
Stir all of the ingredients together. Refrigerate the sauce until ready for use. Before serving, heat the sauce, and serve warm.
Gyoza Dipping Sauce
This can be spiced up with some additional chili flakes.
PREP TIME: 5 MINUTES
MAKES a LITTLE OVER 1½ CUP (125 ML)
½ cup (125 ml) soy sauce
4 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon finely minced green onions (scallions)
1 teaspoon sesame seeds, toasted
Stir all the ingredients together in a medium bowl. Keep covered at room temperature until ready to use.
Ponzu Sauce
You can easily buy bottled Ponzu in any supermarket these days, but homemade Ponzu is so much better. The use of a mixture of citrus fruit juices is essential. Using just lemons, for example, will result in a lemonade-flavored sauce. Ponzu deepens in flavor as it ages and has a 3-month shelf life.
PREP TIME: 5 MINUTES
MATURATION TIME: 24 HOURS
MAKES ABOUT 2 CUPS (500 ML)
1 cup (250 ml) soy sauce
4 tablespoons fresh lemon juice
4 tablespoons fresh white grapefruit juice
½ cup (125 ml) fresh lime juice
4 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons dried bonito flakes (katsuobushi), optional
1 Stir all of the ingredients together in a medium-sized plastic or glass container. Be sure to add any fruit pulp to the container. Cover tightly and place in a cool, dark place for 24 hours.
2 After 24 hours, strain the mixture through a fine mesh strainer. Or to use the sauce sooner, allow the mixture to set for about 10 minutes before straining. Store the Ponzu Sauce in the refrigerator. Bring it to room temperature before using.
Peanut Sauce
Creamy peanut butter transforms quickly into a flavorful sauce with just a few simple ingredients. Not only is it a great dip for certain types of sushi rolls, any leftovers can be used as a salad dressing or dip for fresh veggies.
PREP TIME: 15 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
MAKES ABOUT 1¼ CUPS (300 ML)
4 tablespoons rice vinegar
4 tablespoons mirin
4 tablespoons water
½ cup (100 g) peanut butter
Juice of 1 lime
1 teaspoon grated fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
Bring the rice vinegar, mirin, and water to a boil in a small saucepan. Place the peanut butter in a small bowl and pour the hot rice vinegar mixture over it. Add the lime juice, fresh ginger root, garlic, and soy sauce. Stir the mixture well and let it cool. Allow the flavors to settle for at least 10 minutes before use. Store the sauce in the refrigerator. If the sauce becomes too thick, stir in 1 tablespoon of warm water at a time until the desired consistency is achieved.
Sesame Noodle Dressing
It also makes a great marinade for grilled vegetables and grilled chicken.
PREP TIME: 15 MINUTES
MAKES ABOUT 1½ CUP (125 ML)
4 tablespoons sesame paste (tahini)
4 tablespoons Ponzu Sauce (page 27)
1 tablespoon dark sesame oil
1 teaspoon finely grated fresh ginger root
½ teaspoon minced garlic
2 teaspoons minced green onions (scallions)
1 teaspoon toasted sesame seeds
Stir together all of the ingredients in a small, non-metal bowl. Cover and refrigerate for 10 minutes before using to allow the flavors to settle.
Sweetened Soy Syrup
Commercially bottled eel sauce is, as it sounds, a sauce made with eel. Making your own reduction is easy. It’s also a great substitute for vegetarians. The sugar, jaggery, can be found in most Asian grocery stores. If it is unavailable, look for cones of piloncillo in the Mexican section of your supermarket. In a pinch, substitute maple syrup, palm sugar, or light brown sugar for the jaggery or piloncillo.
COOK TIME: 25 MINUTES
MAKES ABOUT 2¼ CUPS (565 ML)
1 lb (500 g) brown jaggery or piloncillo, chopped (or light brown sugar)
2 cups (500 ml) low sodium vegetable stock or dashi
¼ cup (65 ml) sake
¾ cup (185 ml) soy sauce
1 Place the jaggery or piloncillo and vegetable stock in a medium saucepan over medium heat. Stir to dissolve the chunks. Add the sake to the saucepan. Allow the mixture to simmer for about 15 minutes or until it has reduced by about ¼ cup (65 ml). Stir in the soy sauce and allow it to simmer for 10 minutes. Do not let the mixture reach a boil.
2 Cool the sauce completely before using. (Sauce will thicken as it cools.) Cover and refrigerate until it’s ready to use.
Spicy Mayonnaise
This is perhaps the most popular sauce for sushi.
PREP TIME: 5 MINUTES
MAKES A LITTLE OVER 1 CUP (250 ML)
1 cup (250 ml) mayonnaise
3 teaspoons garlic chili sauce
2 teaspoons Sriracha chili sauce
1 tablespoon fresh lime juice
¼ teaspoon ground red pepper (cayenne)
Pinch of salt
Place all the ingredients in a small bowl. Stir together until well incorporated. Cover and refrigerate until ready for use.
Anchovy Mayonnaise
You’ll be surprised that, despite the anchovies, it doesn’t taste fishy.
PREP TIME: 5 MINUTES
MAKES A LITTLE OVER 1 CUP (250 ML)
1 cup (250 ml) mayonnaise
4 tablespoons anchovy paste
1 tablespoon fresh lemon juice
1 teaspoon finely minced garlic
Salt to taste
Place the mayonnaise, anchovy paste, lemon juice, and garlic in a small bowl. Mix well. If desired, stir in salt to taste. Cover and refrigerate until use.
Wasabi Mayonnaise
Adding too much wasabi powder to this mayonnaise results in an undesired grainy texture. Instead, rely on the kick this sauce delivers as a subtle aftertaste.
PREP TIME: 5 MINUTES
MAKES A LITTLE OVER 1 CUP (250 ML)
2 tablespoons wasabi powder
3 tablespoons water
1 cup (250 ml) mayonnaise
½ teaspoon soy sauce
Pinch of salt
Stir together the wasabi powder and water in a small sauce dish. Place the mayonnaise in a small bowl and spoon in the wasabi mixture. Add the soy sauce and a pinch of salt. Mix well. Cover and refrigerate until you’re ready to use it.
Dashi Stock
This can be made in minutes, resist the urge to let it boil for too long or it will become bitter.
PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES ABOUT 2½ CUPS (750 ML)
One 2 x 2 in (5 x 5 cm) piece kelp (konbu)
2½ cups (625 ml) water
½ cup (15 g) dried bonito flakes (katsuobushi)
Wipe both sides of the kelp with a damp cloth. Add the kelp and water to a small pot and bring almost to a boil over medium heat. Remove the pot from the heat and discard the kelp. Stir in the bonito flakes. Allow the flakes to set in the pot undisturbed until they sink to the bottom. Strain the stock through cheesecloth, discarding the flakes.
VARIATION
Hondashi Instant Soup Powder Method
Bring 2½ cups (625 ml) of water to a boil in a small pot. Remove the pot from the heat and stir in 1¼ teaspoons of hondashi powder. Allow to set for 5 minutes before using. For best results, use the stock the day it is prepared.
