mung bean vermicelli (glass noodles).
Shiso leaves (also known as perilla leaves) have a fresh, slightly minty flavor. They are served with sashimi (and should be eaten with it), made into tempura and used in various ways to garnish sushi. Substitute mint leaves. The buds are made into a strong-flavored condiment, and the very young buds are made into tempura.
Short-grain Japanese rice is now grown in California and can be readily purchased everywhere. The most common variety is uruchi mai or nonglutinous rice (see pages 44–45 for recipe for cooking Sushi Rice). The glutinous variety, mochi gome, absorbs more water than regular rice and is much stickier. Uncooked rice should be stored in an airtight container at room temperature.
Soba noodles are thin, light brown noodles, sold fresh or in dried bundles. Follow the directions on the packet when boiling and rinse in cold water after cooking to remove the starch. Substitute buck wheat spaghetti.
Somen noodles are very fine, flat wheat noodles normally sold in dried sticks. Boil until cooked but still firm, then rinse in cold water to remove the starch. Substitute ramen or angel hair pasta.
Soy sauce (shoyu) is fermented from soya beans and salt, and commonly used in marinades, sauces and dips. Substitute normal Chinese soy sauce.
Tezu vinegared water (page 44) is used for moistening the fingers when making sushi to prevent the rice from sticking to them.
Thai chili sauce is used mainly as a dipping sauce. Some sauces are sweeter than others and go particularly well with either chicken or seafood, and are so labeled. Available in bottles or jars.
Tofu (soybean curd) is available in various forms. Firm tofu has a slightly stronger and more sour flavor; soft tofu crumbles easily but has a more silky texture and refined flavor. Tofu skin is the thin layer of soy protein that forms on the surface of soybean milk when boiled to make tofu. The dried variety (tofu sheet) is produced when the film-like layer is skimmed and dried. Deep-fried tofu slices (abura-age) must be blanched before serving. Seasoned tofu slices are now available in cans or frozen packets in many Asian food stores. When cut in half, these slices serve as food pouches (pages 52, 58).
Udon noodles are thick, round, whitish-beige wheat noodles. Boil until cooked but still firm, then rinse to remove the starch; finally, reheat and serve al dente. Substitute Chinese wheat noodles or angel hair pasta.
Wakame is a type of seaweed available in dried strips. Soak in water for 5 to 10 minutes before using. Also sold seasoned and packed in plastic, in the refrigerator section of the supermarket.
Wasabi (Japanese horseradish) is unrelated to Western horseradish but produces a similarly sharp, biting effect on the tongue and in the nose. It is used to season sushi and is commonly available in a powdered 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
