{"id":379,"date":"2015-02-25T03:25:44","date_gmt":"2015-02-25T08:25:44","guid":{"rendered":"http:\/\/www.asianonlinerecipes.com\/tips\/?p=379"},"modified":"2015-02-25T03:25:44","modified_gmt":"2015-02-25T08:25:44","slug":"japanese-sauces","status":"publish","type":"post","link":"https:\/\/www.asianonlinerecipes.com\/tips\/japanese-sauces\/","title":{"rendered":"Japanese Sauces"},"content":{"rendered":"<p>Japanese sauces are typically light, and are applied with a light hand too. Sauces never overwhelm the natural flavors and textures of the foods themselves, but serve as an accent to them.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ponzu<\/strong><\/span> (Makes about 250 ml\/9 fl oz\/1 cup)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-385\" src=\"http:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce.jpg\" alt=\"Ponzu sauce\" width=\"400\" height=\"400\" srcset=\"https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce.jpg 400w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce-150x150.jpg 150w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce-300x300.jpg 300w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce-350x350.jpg 350w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/ponzu-sauce-144x144.jpg 144w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 tablespoon lemon juice<\/li>\n<li>1 tablespoon lime juice<\/li>\n<li>1 tablespoon rice vinegar<\/li>\n<li>60 ml (2 fl oz\/1\/4 cup) Japanese soy sauce<\/li>\n<li>1 tablespoon mirin<\/li>\n<li>60 ml (2 fl oz\/1\/4 cup) sake<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>4 cm (11\/2 inch) square piece of konbu<\/li>\n<li>1 tablespoon katsuobushi (bonito flakes)<\/li>\n<\/ul>\n<p>Wipe the konbu with a damp cloth but do not rub off the white powdery substance that will become obvious as it dries. Cut the konbu into strips. Place all ingredients in a non-metallic bowl and stir until the sugar is dissolved. Cover with plastic wrap and refridgerate for 24 hours. Strain through muslin or a fine sieve before using.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Sesame Seed Sauce<\/strong><\/span> (Makes about 435 ml\/15\u00bc fl oz\/1\u00be cups)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-382\" src=\"http:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce.jpg\" alt=\"Sesame Seed Sauce\" width=\"400\" height=\"400\" srcset=\"https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce.jpg 400w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce-150x150.jpg 150w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce-300x300.jpg 300w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce-350x350.jpg 350w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/sesame-seed-sauce-144x144.jpg 144w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>Sesame Seed Sauce (Makes about 435 ml\/15\u00bc fl oz\/1\u00be cups)<\/p>\n<ul>\n<li>100 g (3\u00bd oz\/two third cup) sesame seeds<\/li>\n<li>2 teaspoons oil<\/li>\n<li>125 ml\/4 fl oz\/\u00bd cup shoyu (Japanese soy sauce)<\/li>\n<li>2 tablespoons mirin<\/li>\n<li>3 teaspoons caster (superfine) sugar<\/li>\n<li>\u00bdteaspoon dashi granules<\/li>\n<li>125 ml\/4 fl oz\/\u00bd cup warm water<\/li>\n<\/ul>\n<p>Toast the sesame seeds in a dry frying pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown. Remove from the pan at once to prevent burning. Grind the seeds using a mortar and pestle or a suribachi (Japanese ribbed mortar) until a paste is formed. Add oil, if necessary, to assist in forming a paste. Mix the paste with shoyu (Japanese soy sauce), mirin, caster (superfine) sugar, dashi granules and 125 ml\/4 fl oz\/\u00bd cup) warm water. Store, covered, in the refrigerator and use within 2 days of preparation.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Tempura Dipping Sauce<\/strong><\/span> (Makes 685 ml\/23 fl oz\/2\u00be cups)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-383\" src=\"http:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce.jpg\" alt=\"Tempura Dipping Sauce\" width=\"400\" height=\"400\" srcset=\"https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce.jpg 400w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce-150x150.jpg 150w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce-300x300.jpg 300w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce-350x350.jpg 350w, https:\/\/www.asianonlinerecipes.com\/tips\/wp-content\/uploads\/2015\/02\/tempura-dipping-sauce-144x144.jpg 144w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ul>\n<li>310 ml\/10 fl oz\/1\u00bc cups <a href=\"http:\/\/www.asianonlinerecipe.com\/cooking\/3-ways-in-making-dashi\/\" target=\"_blank\">dashi II<\/a><\/li>\n<li>60 ml\/2 fl oz\/\u00bc cup mirin<\/li>\n<li>80 ml (1\/3 cup) Japanese soy sauce<\/li>\n<\/ul>\n<p>Combine all the ingredients in a small saucepan and bring to the boil over high heat. Reduce the heat to low and keep warm until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Japanese sauces are typically light, and are applied with a light hand too. Sauces never overwhelm the natural flavors and textures of the foods themselves, but serve as an accent to them. Ponzu (Makes about 250 ml\/9 fl oz\/1 cup) &nbsp; 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon rice vinegar 60 ml [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":383,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[193,194,195,196],"class_list":["post-379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-japanese-sauces","tag-ponzu","tag-sesame-seed","tag-tempura-dipping-sauce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Japanese Sauces<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.asianonlinerecipes.com\/tips\/japanese-sauces\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Sauces\" \/>\n<meta property=\"og:description\" content=\"Japanese sauces are typically light, and are applied with a light hand too. 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