Japanese Sauce
A Japanese sauce is built on dashi. Tare, ponzu, miso paste — the seasoning is layered, never poured. Hideo Kobayashi calls dashi the most important ingredient you cannot see.
Featured japanese sauce recipes
- Dashi, the foundation — Hideo Kobayashi · Osaka, Japan · Hideo: kombu and katsuobushi. The most important ingredient you cannot see.
- Shoyu tare for ramen — Daiki Yamamoto · Tokyo, Japan · Daiki: tare is what makes a ramen yours, not the broth.
- Ponzu, yuzu version — Iris · Kyoto, Japan · Citrus, soy, mirin, dashi, kombu. Rest a week.
- Saikyo miso glaze — Iris · Kyoto, Japan · Sweet white miso, sake, mirin. For black cod and eggplant.
- Tonkatsu sauce, scratch — Iris · Tokyo, Japan · Worcestershire’s Japanese cousin: fruit, vinegar, soy, spice.
- Goma sesame dressing — Iris · Tokyo, Japan · Toasted sesame, mirin, soy, vinegar. For shabu-shabu and salads.
- Teriyaki sauce, classical — Iris · Tokyo, Japan · Soy, mirin, sake, sugar. Reduce until glossy.
- Wasabi, freshly grated — Iris · Shizuoka, Japan · Real rhizome on a sharkskin grater. The green tube is something else.
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