YO Sushi: The Japanese Cookbook. Kimiko Barber

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      yuzu marinade

      Yuzu is a Japanese citrus fruit which looks like a yellow tangerine. It has a uniquely refreshing taste and aroma. This wonderful marinade works well with any fish, especially salmon or firm, white fish such as bream or sea bass.

       makes 300ml (10fl oz)

       100ml (3 1/2fl oz) yuzu juice

       200ml (7fl oz) rice vinegar

       50g (2oz) sugar

       1 tbsp salt

      Combine all the ingredients in a mixing bowl and stir well to dissolve all the sugar and salt. Boil the marinade for 1 minute before using it for basting. Cook the food well after basting – at least 1 minute.

      katsu sauce

      serves 4

       125ml (4 1/2fl oz) brown or HP sauce

       50ml (2fl oz) tomato ketchup

       1 tbsp runny honey

      Put the brown sauce, tomato ketchup and honey into a small bowl and mix well.

      Keep refrigerated and use within 2 weeks.

      soy dashi

      Soy dashi is brilliantly versatile and packed with flavour. Use it as a marinade, a sauce for noodles or a seasoning for hot dishes.

       makes about 520ml (18 1/2fl oz)

       2 postcard-size pieces konbu

       240ml (8 1/2fl oz) mirin

       100ml (3 1/2fl oz) sake

       200ml (7fl oz) soy sauce

       5g (1/8oz) bonito flakes

      Place the konbu in a non-stick frying pan and warm over a low heat for 1 minute – this is to restore the flavour of the konbu.

      Put the mirin and sake in a saucepan and bring to the boil over a medium heat to burn off the alcohol. Add the soy sauce and bring back to the boil. Remove from the heat, add the bonito flakes and leave to cool to room temperature. Line a sieve with kitchen paper or a coffee filter and strain the sauce straight into a glass storage jar. Discard the bonito. Add the pieces of konbu to the jar and put on the lid. Leave the sauce to infuse overnight before using.

      Keep refrigerated and use within 10 days.

      garlic soy sauce

      This is a marvellously strong sauce and is especially good in quick stir-fries. The added bonus is that once you’ve used the sauce, you’re left with delicious soy-pickled garlic that can be sliced and cooked with other vegetables.

       makes about 250ml (9fl oz)

       1 whole head of garlic

       100ml (3 1/2fl oz) sake

       200ml (7fl oz) soy sauce

      Peel and halve each garlic clove.

      Put the sake in a small saucepan and bring to the boil over a medium heat. Add the soy sauce and return to the boil. Remove from the heat and leave to cool to room temperature. Put the garlic in a glass storage jar and pour in the sauce. Leave for 24–48 hours to infuse before using. Store in a cool, dark kitchen cupboard and use within 2 weeks.

      spicy soy sauce

      This is an ideal sauce for those who like their food spicy and is particularly good with meat dishes. You can use it as a dipping sauce or for basting or seasoning. It is quite hot when it is first made but becomes milder after about two weeks. Use larger chillies rather than the small bird’s eye variety, which are very fiery.

       makes about 300ml (10fl oz)

       100ml (3 1/2fl oz) sake

       200ml (7fl oz) light soy sauce

       5 large red and 5 large green chillies, cut lengthways and deseeded

       1/2 lemon, sliced

      Put the sake in a small saucepan over a medium heat and bring to the boil. Add the light soy sauce, bring back to the boil, then remove from the heat. Leave the sake and soy sauce mixture to cool down to room temperature. Put the chillies and slices of lemon in a glass jar and pour in the sauce. Seal and store in the refrigerator for up to 2 weeks.

      sweet red miso marinade

      Miso is made of fermented soybeans mixed with other grains such as rice, wheat or barley. Miso comes in varying shades of brown, ranging from pale cream to almost steely dark brown. This recipe calls for the robust-flavoured red miso, which works particularly well with strongly flavoured ingredients such as mackerel, pork and lamb.

       makes about 300ml (10fl oz)

       200g (7oz) red miso paste

       100ml (3 1/2fl oz) mirin

       100g (3 1/2oz) sugar

       30ml (1fl oz) sake

      Put all the ingredients in a saucepan and bring to the boil over a medium heat, stirring all the time with a wooden spoon. Reduce the heat to low once the mixture begins to boil. Continue to stir and let the mixture reduce to the consistency of thick yogurt, but be careful СКАЧАТЬ