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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.