ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ot, boil water and add Japanese soy sauce until re-boiled. Add
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
una on plate with dipping sauce in separate small serving bowls
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
eeks soften.
Add dashi, sauce, mirin, sugar and bring to
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
s hot, add vinegar, soy sauce, sake, mirin, dashi and remaining
Make the bechamel sauce, recipe follows, in a large 12-
emon wedges, mustard and tonkatsu sauce.
ntil eggplant is tender and sauce is just a bit thicker
piced salt. Mix the tonkatsu sauce and the remaining 1/2
abbage, pork, onions, egg, soy sauce, sake, sesame oil, sugar and
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
uices. Add sake and soy sauce. Increase heat and simmer rapidly
SESAME SEED DIPPING SAUCE.
Crush toasted sesame seeds
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
rice vinegar, tamari or soy sauce and the rice flour to