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* Exported from MasterCook *
Japanese Sauces
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-07 Jul 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yakitori Sauce:
3 cups sake
1 cup soy sauce
3/4 cup mirin
1/2 cup sugar
1 cup dashi
Miso sauce for grilled or broiled foods:
2/3 cup miso paste
2 egg yolks
[from extra-large eggs]
7 tablespoons sake
8 tablespoons sugar
4 tablespoons dashi -- (Japanese bonito stock)
Tosa Sauce:
3/4 cup highest quality soy sauce -- (shoyu or tamari)
3 tablespoons sake
3 tablespoons mirin
1/4 cup loose bonito flakes -- (hana katsuo)
Real Ponzu:
1/2 cup fresh lemon juice
1/2 cup highest quality soy sauce -- (shoyu or tamari)
5 tablespoons rice wine vinegar
5 tablespoons mirin -- simmered to
burn off the alcohol and cooled
1/4 cup loose bonito flakes
[for veggie use nore flakes]
1 piece kombu -- (1-inch-square)
Togarashi -- for garnishing
Julienne scallion -- for garnishing
Grated daikon radish -- for garnishing
Dipping Sauce for Tempura:
9 ounces dashi
5 tablespoons soy sauce
5 tablespoons mirin
1/4 cup loose bonito flakes
Yakitori Sauce: Combine ingredients over low heat in a saucepan. Reduce
until sauce dripped onto a plate holds as a light syrup. Immediately pull
from heat overcooking makes this bitter. Pour sauce into squeeze bottle and
use on all broiled or grilled foods as a finishing sauce.
Miso sauce for grilled or broiled foods: Combine in a double boiler over
simmering water. Whisk steadily until eggs have set and sauce thickens a
tad. Serve warm or at room temp.
Tosa Sauce: Combine sauce ingredients in a small saucepan and bring to a
boil. Reduce by 10 percent and cool. Strain and serve.
Real Ponzu: Combine sauce ingredients and refrigerate for 24 hours, strain,
and cool. Serve, garnishing with the grated radish, scallion, and togarashi
pepper.
Dipping Sauce for Tempura: Bring to a boil, strain, and season with grated
daikon and a slice of ginger in each dipping bowl.
Author : Andrew Zimmern. Source: Minneapolis St. Paul Magazine
Formatted by ChupaBabi in MC: 05.17.07
Contributed to the FareShare Gazette by Chupa; 23 July 2007.
www.fareshare.net
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