tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons sake
6 tablespoons soy sauce
1 teaspoon prepared Japanese mustard
3 tablespoons Basic Dashi Stock (page 16) or 1/4 teaspoon instant dashi granules dissolved in 3 tablespoons boiling water
1 Combine all the ingredients in a bowl and blend until smooth.
Mustard Sauce
1/4 cup (60 ml) soy sauce
1 tablespoon sugar
1 teaspoon freshly grated ginger
2 teaspoons prepared Japanese mustard
1 Combine all the ingredients in a bowl and blend until smooth.
Ponzu Sauce
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) soy sauce
3 tablespoons Basic Dashi Stock (page 16) or 1/4 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 1/2 lemon
1 cup (50 g) coriander leaves (cilantro) and stems
Salt and black pepper, to taste
1/4 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.
Basic Dashi Stock (Bonito Flake Stock)
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