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 1 tablespoon *ground
Method
1. Ground Toasted Sesame Seeds until moist.
2. Combine all ingredients and mix well.


Mentsuyu (Popular Method)

‘Mentsuyu’ is a ‘Noodle Dipping Sauce’, however it is so versatile. It can be used as a seasoning for salad and stir fry and so many dishes. It is very handy to have a bottle of Mentsuyu in the fridge.
Ingredients
Mirin 1/2 cup, Soy Sauce ⅔ cup, Katsuobushi 15g or a handful
Water 2 cups
Method
1. Heat Mirin in a sauce pan to boil off alcohol. Then add soy sauce and bring it to a boil.
2. Add Katsuobushi and cook about for a minute.
3. Add water and bring it to a boil again, then remove from heat.
4. Drain the sauce well. Allow it cool, then chill in the fridge.


Mentsuyu (Quick & Easy Method)

Using Instant Dashi Powder, make Mentsuyu quickly and easily. Don’t underestimate this instant recipe, because it tastes really good.
Ingredients
Water 2 cups
Instant Dashi Powder 1 1/3 teaspoon
Mirin 1/3 cup, Soy Sauce 1/2 cup
Method
1. Put all the ingredients in a sauce pan and bring it to a boil. Keep boiling for a couple of minutes.
2. Allow it cool, then chill in the fridge.


Tentsuyu (Tempura Dipping Sauce)

Ingredients
Dashi Stock 2 cup
Soy Sauce 4 tablespoons
Mirin 2 to 3 tablespoons
Method
1. Pour the dashi stock into a sauce pan, add the mirin and soy sauce, and bring it to a boil.
2. Then remove from heat and allow to cool.
*’Mentsuyu’ can be used as a dipping sauce for ‘Tempura’.


Ponzu (Best Method)

Ingredients
Lemon juice (Yuzu or Sudachi juice) + Rice Vinegar 1 cup
Soy Sauce 1 cup
Mirin 1 to 2 tablespoons *optional
Katsuobushi (Bonito Flakes) 1 pkt (3 to 5g)
Kombu 5 to 10cm
Method
Combine all the ingredients and leave them in a fridge for at least a couple of days.
*You may add some chilli powder, finely chopped spring onion, grated daikon radish or grated carrot when you serve. Chilli oil or sesame oil is also nice.


Ponzu (Quick & Easy Method)

Ingredients
Lemon juice (Yuzu or Sudachi juice) + Rice Vinegar 1 cup
Soy Sauce 1 cup
Mirin 1 to 2 tablespoons *optional
Method
Combine all ingredients and mix well.
*Add some chilli powder, finely chopped spring onion, grated daikon radish or grated carrot when you serve. Chilli oil or sesame oil is also nice.


Creamy Garlic Sesame Sauce

Ingredients
Roasted Sesame Seeds 3 tablespoons *ground
Soy Sauce 2 tablespoons
Japanese Mayonnaise 3 tablespoons
Ginger 1 small piece * grated
Garlic 1 clove *grated
Optional Ingredients
Mirin 1 tablespoon *if you like slight sweetness
Rice Vinegar 1 tablespoon *for sourness
Method
Grind Sesame Seeds and grate Ginger and Garlic. Combine all ingredients and mix well.


Garlic Soy Sauce

Ingredients
Soy Sauce 1 cup
Mirin 1 tablespoon
Garlic as many cloves as you like
Method
1. Boil Soy Sauce and Mirin in a sauce pan, then cool. Cook the Garlic cloves in a microwave oven for 20 seconds.
2. Put the Garlic cloves in the Soy Sauce mixture.
*You can store this sauce in a sterilised jar/bottle for a long time.


Yakiniku Sauce (My Family’s Recipe)

>> What is Yakiniku?
This is my family’s recipe. My mother used to make a lot at a time and keep it in a large bottle, ready to use any time. This sauce can be used to marinate BBQ meat.
Ingredients
Roasted Sesame Seeds 3 tablespoons
Garlic 1 to 2 cloves *grated
Ginger 1 small piece *grated
Apple 1/2 *grated
Onion 1/4 * grated
Soy Sauce 1/2 cup
Toban Djan (Chilli Bean Sauce) 1 to 2 teaspoons
Mirin 2 tablespoons
Method
Combine all ingredients in a sauce pan and bring it to a boil. Once it starts boiling, remove from the heat, then cool.


Sesame Miso Sauce

Ingredients
Toasted Sesame Seeds 2 tablespoons *ground
Garlic 1 clove *grated
Miso 2 tablespoons
Sugar 2 tablespoons
Soy Sauce 1 tablespoon
Chicken Stock 1/4 cup
Spring Onion 1 *finely chopped
Method
Mix all ingredients well. For stronger flavour, reduce the amount of chicken stock.


Peanut Butter Dipping Sauce

An Asian Takeaway Shop that I know sells rice paper rolls with a delicious dipping sauce. They don’t share the recipe with me. So I tried to recreate the dipping sauce. It took a long time form me to figure out the key ingredient is peanuts. I use crunchy peanut butter for this sauce.
Ingredients
Crunchy Peanut Butter 2 tablespoons
Water 2 tablespoons
Hoisin Sauce 1 tablespoon
Fish Sauce 1 teaspoon *can be replaced by Soy Sauce
Sweet Chilli Sauce 1 tablespoon
Lime OR Lemon Juice 1/2 to 1 tablespoon
Sugar 1 teaspoon
Garlic 1 clove *grated, optional
Method
Mix all ingredients well. Thickness can be adjusted by adding more water or liquid ingredients.


Thai Dipping Sauce

This sauce is good for dressing Coleslaw or as a dipping sauce for spring rolls and rice paper rolls. It is not really authentic Thai sauce but it taste very Thai to me.
Ingredients
Garlic 1 clove *grated OR crushed and finely chopped
Chilli Flakes 1 to 2 teaspoons OR 1 Fresh Chilli *finely chopped
Fish Sauce 2 tablespoons
Lime OR Lemon Juice 2 tablespoons
Water 2 tablespoons
Sugar 2 teaspoons
Method
Mix all ingredients well.


Creamy Sweet Chilli Sauce

Japanese mayonnaise is a handy ingredient to instantly add creaminess to sauces. Just combine same amount of Sweet Chilli Sauce and Japanese Mayonnaise creates a totally different dipping sauce which is perfect for rice paper rolls and seafood.
Ingredients
Sweet Chilli Sauce 2 tablespoons
Japanese QP Mayonnaise 2 tablespoons
Method
Combine same amount of Sweet Chilli Sauce and Japanese Mayonnaise and mix well.


Walnut Miso Dip

This is a perfect dip for fresh vegetables. You may wish to add small amount of Sugar or Rice Vinegar to suit your taste. Sesame Oil can add extra flavour.
Ingredients
Miso 2 tablespoons *dark OR light coloured
Gochujang (Korean Spicy Miso) 1/2 to 1 tablespoon
Mirin 2 tablespoons
Garlic 1 clove *grated
Roasted Walnut 1/2 cup *coarsely crushed
Rice Vinegar 1 to 2 teaspoons *optional, for sourness
Method
1. Roast or lightly toast Walnuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush.
2. Add other ingredients and mix well.


Ginger & Garlic Dipping Sauce

Ingredients
Soy Sauce 1 cup
Mirin 1/4 cup
Sake 2 tablespoons
Garlic 1 clove *chopped
Ginger 1 small piece *chopped
Spring Onion 1 to 2 *chopped
Chilli oil or Sesame Oil 1 tablespoon
Shichimi (Japanese Chilli Powder) *optional
Method
Combine all ingredients and mix well.