YO Sushi: The Japanese Cookbook. Kimiko Barber

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      yakitori sauce

      This is another versatile sauce that can be used not only to make delicious, succulent yakitori but also as a noodle sauce or marinade. You can make the sauce even more versatile by mixing it with curry powder or a bit of tomato ketchup.

      makes about 540ml (18 ¹/₂ fl oz)

       2 pieces of konbu, 5cm x 5cm (2in x 2in)

       240ml (8fl oz) mirin

       100ml (3 1/2 fl oz) sake

       200ml (7fl oz) soy sauce

       5g (1/4oz) bonito flakes

      Place the konbu in a non-stick frying pan and warm over a low heat for 1 minute. This freshens up the konbu and restores its aroma.

      Put the mirin and sake in a saucepan and bring to the boil to burn off the alcohol. Add the soy sauce and return to the boil. Remove from the heat, add the bonito flakes and leave to cool to room temperature.

      Put the konbu in a glass jar. Line a sieve with kitchen paper or a coffee filter and strain the liquid through into the glass jar. Seal and store in the refrigerator, and use within 2 weeks.

      yakisoba sauce

      Although yakisoba may translate to ‘seared soba noodles’ it has nothing to do with actual soba noodles: it uses soft, Chinese-style egg noodles that are sold vacuum-packed in supermarkets. Ready-mixed yakisoba sauces are available from Japanese stores but it is far better to mix your own.

       makes about 600ml (1 pint )

       120ml (4fl oz) soy sauce

       240ml (8 1/2fl oz) HP sauce or brown sauce

       120ml (4 1/4fl oz) oyster sauce

       60ml (2 1/4fl oz) rice vinegar

       60ml (2 1/4fl oz) tomato ketchup

       60g (2 1/4oz) soft brown sugar

      Combine all the ingredients in a bowl and stir until the sugar has dissolved. Transfer to a bottle and store in a cool, dark kitchen cupboard. Use with in a week.

      YO! Sushi tip

      This recipe uses HP sauce or brown sauce instead of traditional Bulldog sauce, which can be hard to find. If you do have Bulldog sauce, use 240ml (8 ¹/₂ fl oz) and omit the HP or brown sauce.

      You can use honey instead of soft brown sugar and a dash or two of Tabasco sauce if you prefer your sauces spicy.

      gyoza dipping sauce

      Gyoza are delectable little dumplings filled with minced vegetable, chicken or prawn (see recipe page 102). They are served with this vinegar soy dipping sauce.

       serves 4

       2 tbsp rice vinegar

       3 tbsp soy sauce

       2–3 drops sesame oil

      Combine all the ingredients in a mixing bowl, stir, and serve with gyoza dumplings for dipping.

      sweet chilli mayonnaise

      This delicious sauce is especially good in handrolls and california rolls (see pages 144–146 and 150).

       makes 250ml (9fl oz)

       200ml (7fl oz) good-quality mayonnaise

       50ml (2fl oz) smooth, sweet chilli sauce, widely available from supermarkets

      Combine the ingredients thoroughly in a mixing bowl. It is best kept refrigerated in a squeezable plastic bottle. Use within a week.

      ginger wasabi mayonnaise

      This is an easy mayonnaise-based sauce with a difference. The kick of the wasabi and ginger works well with the creamy richness of the mayonnaise. You can use this in any recipe that calls for wasabi paste, but it is particularly suited to oily fish or meat dishes.

       makes about 220g (8oz)

       4 tsp wasabi powder

       20g (3/4oz) fresh root ginger, peeled

       200g (7oz) good-quality mayonnaise

      Mix the wasabi powder with an equal amount of water to make a runny paste – add a little more water if necessary.

      Grate the ginger, then squeeze it between your fingers to extract about 2 teaspoons of juice. Discard the pulp.

      Combine the wasabi, ginger juice and mayonnaise to make a pale green mixture. Transfer to a squeezable plastic bottle and keep refrigerated. Usewithin a week.

      tempura dipping sauce

      Tempura is a delicious and speedy way to cook fresh vegetables, fish and seafood. Ideally it should be eaten straight away dipped in this subtle sauce.

       makes about 450ml (15fl oz)

       100ml (3 1/2fl oz) mirin

       300ml (10fl oz) dashi stock (see pages 16–17)

       100ml (3 1/2fl oz) light soy sauce

      Put the mirin in a saucepan and bring to the boil over a medium heat. Add the dashi and the soy sauce and return to the boil. Reduce the heat to low and let it simmer gently for 10 minutes to reduce the sauce slightly. Remove from the heat and serve at room temperature.

      harusame sauce

      This sauce goes well with any noodles, especially Japanese harusame noodles, fine vermicelli noodles or rice sticks.

       makes about 400ml (14fl oz)

       20g (3/4oz) fresh root ginger, peeled

       20g (3/4oz) garlic cloves

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