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)
