Archive for July 28th, 2014

  • Dipping Sauces

    Dipping Sauce

    Sesame ‘Tonkatsu’ Sauce ‘Tonkatsu (Pork Cutlets)’ and ‘Chicken-katsu (Chicken Cutlets)’ are often served with ‘Tonkatsu’ sauce. This sauce is as yummy as the ‘Tonkastu’ sauce and you can make it using commonly available ingredients. Ingredients Tomato Ketchup 2 tablespoons Worcestershire (Lea & Perrins) 1 tablespoon Soy Sauce 2 teaspoons Sugar 1 teaspoon Toasted Sesame Seeds …

  • Cooking Sauces

    Cooking Sauces

    Walnuts Miso Sauce Walnuts 1/3 cup Miso 3 tablespoons *dark Colour miso recommended Sugar 1 tablespoon Mirin 2 tablespoons Method 1. Place Walnuts in a plastic bag and crush them into small pieces using a meat mallet or a rolling pin. Toast the crushed Walnuts in a small frypan over low heat until slightly browned …

  • Dressings & Vinaigrettes

    Dressings & Vinaigrettes

    Onion & Balsamic Sauce Ingredients Red Onion 1/6 to 1/4 *very finely chopped Garlic 1 small clove *very finely chopped Aged Balsamic Vinegar 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Parsley 1 tablespoon *finely chopped Basil 1 tablespoon *finely chopped, OR 1 teaspoon Italian Herb Mix Whole Grain Mustard 2 teaspoons Salt 1/2 teaspoon …

  • Dashi Stock

    Dashi Stock

    Konbu & Katsuobushi Dashi *Katsuobushi (Dried, Fermented and Smoked Bonito Flakes) Ingredients Water 4 cups Konbu 15cm long Katusobushi 1 cup Method 1. Clean the surface of Konbu with wet tea towel or paper towel. Soak the Konbu in the water for about 30 minutes. Put this on a medium to low heat. Remove the …

Hiroko's Recipes