2nd November, 2021
Japanese cuisine has an extensive range of sauces that can go well with a variety of dishes. From all-purpose sauces such as miso sauce to sauces that are perfect for grilling like Yakiniku sauce or those that go well with deep-fried dishes such as Tonkatsu.
Let’s explore three Japanese sauces that are extremely popular in Japan due to their versatility as they have a base flavour that complements many different dishes. Learn how chefs can recreate these sauces using Mizkan Chef’s specially crafted ingredients.
This classic citrus-based sauce can be used in a variety of ways such as:
Beyond adding a citrusy and tangy taste, ponzu sauce brings an umami flavour and subtle sweetness into dishes. Let’s find out how chefs can create the sauce using our high-quality ingredients.
1. Mix Honteri, rice vinegar and bonito flakes over medium heat and simmer.
2. Remove from heat and add konbu. Once cooled, strain the liquid to remove bonito flakes, keeping konbu.
3. Add citrus juice and the ponzu sauce is ready to be served.
Tonkatsu sauce can also be used alongside deep-fried dishes such as karokke, chicken katsu and katsu udon.
Let’s learn how chefs can make this sweet and tangy flavoured sauce using Mizkan’s ingredients for extra depth and flavour.
1. Mix all ingredients together in a bowl.
2. Refrigerate for 24 hours to combine all the ingredients and achieve a deeper flavour.
3. Serve with any deep-fried dish of your choice.
Lastly, we have yakiniku sauce, which is a Japanese BBQ sauce used alongside grilled foods including meats, vegetables, and seafood.
Due to the variety of both sweet and savoury ingredients, this dark-golden sauce has a sweet and savoury flavour – making it perfect for grilled dishes.
Let’s find out how chefs can make it for their restaurants.
1. Mix sake, Honteri, sugar, rice vinegar, soy sauce, bonito flakes, garlic and ginger in a pan on medium heat and stir until sugar is completely dissolved. Make sure to stir constantly to prevent sugar from burning. This should take around 3 minutes.
2. Turn off the heat and strain the sauce to remove garlic, ginger and bonito flakes.
3. Add sesame oil, toasted white sesame seeds and apple juice to the strained sauce, mix together and serve either as a dipping sauce or pour over the dish.
Now that you know the three traditional Japanese sauces that are a staple within Japanese cuisine, recreate them to be served alongside fusion and Japanese dishes in your restaurants.
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