Authentic Japanese Recipes

Basic Dashi Stock- Add half teaspoon dashi stock granules to 1 cup(250 ml) hot water.
The granules contain salt,so taste before adding the full amount of salt called in the recipes.

Cold Soba Dashi Broth-1 cup basic dashi stock, tablespoons japanese soy sauce.1/4 cup(60 ml) mirin.
Place all ingredients in a saucepan,bring just to a boil over medium heat and remove from heat immediatly.
Serve with cold soba noodles.
Keep refrigerate up to 4 days.

Sauces and Batters

Sukiyaki Sauce
6 tablespoons japanese soy sauce
5 tablespoons mirin
5 tablespoon sake
5-6 tablespoons sugar
1 1/2 cups(375ml) chiken stock or basic dashi stock

Combine all the ingrenients in a pan and bring to a boil,stiring to disolve the sugar,once the sugar it disolved,remove from heat and pour the sauce into a bowl.

Sesame Dipping Sauce ( Goma Tare )
5 tablespoons white sesame seeds
1 tablespoon miso
2 tablespoons mirin
1 tablespoon tamari or dark soy sauce
1 tablespoon japanese soy sauce
1 tablespoon freshly squeeezed lemon juice or rice vinegar
half tablespoon sugar
half teaspoon grated ginger
1/4 teaspoon ground red pepper
1/4 cup(85 ml) water.
Dry roast the sesame seeds untill light golden brown,do not burn the seeds or it will taste bitter.
place the sesame seeds and all ingredients in a blender ,make a sauce.it best to be prepare one day ahead for the flavours to blend.
keep refrigerate 2-3 days.

Sweet vinegar -Amazu

1 cup(250 ml) water
1/2 cup(125 ml) rice vinegar
1/3 cup(60 g) sugar
1 teaspoon salt

Bring the water and vinegar to a boil in a saucepan,then add the remaining ingredients and stir to dissolve the sugar and salt.Remove form heat and seat aside to cool.Use for dipping and pickling vegetables.keep refrigarate for up to 10 days.

Chiken Yakitori Glaze - Tori Tare

1/2 cup(125ml) chicken stock or half teasppon chicken stock powder dissolved in 1/2 cup(125 ml) water
1/3 cup(85 ml) sake
1/2 cup(125 ml) mirin
1/2 cup (125ml) japanese soy sauce
2 tablespoons sugar.
Place all ingredients into a small saucepan and bring to a boil,reduce heat and simmer for 20 minutes or untill the sauce it reduce to half.
The sauce keeps refrigerated for up to 1 month.
Use thsi sauce for brusing when grilling chicken yakitori.

Teriyaki sauce

1 cup(250ml) japanese soy sauce
1 cup sake
1 1/2 cups(375 ml) mirin
5-6 tablesppons sugar

Combine all the ingredients in a saucepan and bring to a boil over medium heat,simmer on medium-low heat stirring constatly untill the sauce is reduced to less than half the original volume.
keep refrigerating for up to 6 months.

Japanese Mayonnaise- Tamago no moto

2 egg yolks
half teaspoon lemon juice
1/2 cup(125ml) salad oil
1 tablespoon white miso
Pinch of salt and white pepper
Pinch of grated yuzu,lime or lemon peel(optional).

Beat the egg yolks and add the lemon juice ina abowl using a wooden spoon.Continue beating,adding the salad oil a few drops at a time untill the mixture begins to emulsify,ad the miso,salt grated pper and grated peel if using.

Tempura batter - Tempura Ko

1 egg yolk
1 cup(250 ml) ice water
1 cup(150 gr ) cornstarch ,shifted

Put the egg yolk in a bowl and the mix in the water gradually.
Add the cornstarch all in once and stir briefly.
Tempura batter should be thin and lumpy,it best made just before cooking.