Lesson 7: Sushi Sauces
Recipe for Reconstituting: Wasabi Powder
Use equal quantities of water to powder, e.g. 1 tablespoon powder to one
tablespoon water. Place the powder in a small cup or bowl. Add water to the wasabi
and mix with a spoon to make a firm paste.
Make as much as you think you might need. The above measure will serve 2 to
4 people depending on their level of use. You may refrigerate leftovers; however,
it does start too lose it's kick after a couple of days.
Ponzu Sauce
Makes 1 ½ cups of sauce
• ¾ cup Kikkoman light soy sauce
• ½ cup fresh lemon juice
• ¼ cup dashi
Blend all ingredients together. Store in the refrigerator.
Dashi is a fish stock made from dried bonito fish simmered
in water to extract the flavor. A dashi powder is available
that dissolves in boiling water and is easy for making small
or large amounts of stock. To make a small quantity, use about
½ teaspoon of dashi granules to ¾ cup of boiled
water. Mix dashi, soy sauce and lemon juice together in a
jar. When ready to serve, pour a small amount on albacore
Nigiri.
Dashi is also used in miso soup and other simmering dishes
such as noodle cooking stock.
Spicy sauce for dynamite roll topping is in the Sushi
roll section , California roll with spicy tuna topping
More
sauces in the intermediate sushi lessons
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