Sukiyaki Sauce

• 1 cup soy sauce
• 1 cup cooking sake
• 1 cup mirin
• 4 Tbsp. sugar

Make Sauce:

. In a medium saucepan, combine all of the ingredients, and bring it to a boil. Set aside. 

French Dressing

• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 teaspoon onion juice
• 1 cup salad oil
• 1 lemon, juice of

1. Dissolve sugar in vinegar by stirring while heating slightly.
2. Add mustard, celery salt, paprika, and onion juice. Onion juice is made by finely chopping a piece of fresh crisp onion and pressing it through a strainer with the back of a spoon.
3. Drizzle oil into warm mixture while whisking vigorously.
4. Lastly beat in the juice of one large lemon.
5. Store in a tightly sealed jar in the refrigerator

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

• 4 tsp wasabi powder
• 1 1/2 tbsp fresh root ginger, peeled
• 1 cup good-quality   mayonnaise

1. Mix the wasabi powder with an equal amount of water to make a runny paste - add a little more water if necessary. 
2. Grate the ginger, then squeeze it between your fingers to extract about 2 teaspoons of juice.
3. Discard the pulp. 
4. Combine the wasabi, ginger juice and mayonnaise to make a pale green mixture 
5. Transfer to a squeezable plastic bottle and keep refrigerated. 
6. Use within a week.

Hurusame Sauce

Makes about 400ml (14fl oz)

• 20g (3/4oz) fresh root ginger, peeled
• 20g (3/4) garlic cloves
• 200m I (7fl oz) rice vinegar
• 200m 1   (7fl oz) soy sauce
• 2 heaped tbsp granulated  sugar
• 2 tsp sesame oil

1. Grate the ginger, then squeeze it between your fingers to extract the juice. 
2. Discard the pulp. 
3. Grate the garlic cloves and combine with the ginger juice in a small mixing bowl. 
4. Add the remaining ingredients and mix well to ensure the sugar is completely  dissolved. 
5. Store in a sealed jar in the refrigerator. 
6. Use within a week.

Tempura Dipping Sauce

Makes about 1/2 Cup

• 1/2 cup mirin
• 1 1/2 cup dashi stock
• 1/2 cup light soy sauce

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

Sweet Chili Mayonaise

Delicious in handrolls and California Rolls

• 1 cup good-quality mayonnaise
• 3 tbsp smooth, sweet  chilli sauce

1. Combine the ingredients thoroughly in a mixing bowl.  
2. Keep refrigerated  in a squeezable plastic bottle.  
3. Use within  a week.

Gyoza 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.

Yakisoba Sauce

Makes about 600ml - 1 pint

•  1/2 cup soy sauce
• 1 cup HP sauce or brown 
• 4.5 ozs oyster  sauce
• 2 1/4 ozs rice vinegar
• 2 1/4   tomato  ketchup
• 2 1/4    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. Use within  a week.

Garlic Spread

• 1 cup  unsalted butter, softened
• 1 tbsps garlic, minced
• 1/4 cup parmesan cheese
• 2 tbsps  garlic powder

In a bowl, combine all ingredients and mix until smooth.

Homemade Pizza Sauce

• 2 tbsp olive oil
• 1 onion, minced
• 5 garlic cloves, minced
• 2 tsp oregano
• 1 tsp basil
• 1/2 tsp fennel
• 1 28oz can crushed tomatoes
• 2 tsp brown sugar
• 1/2 tsp salt

1. Heat oil, with medium heat, in a saucepan. Add the minced onion and garlic and cook until tender and caramelized, about 10 minutes.
2. Stir in the oregano, basil and fennel and heat for 1 minutes so the flavours of the herbs can bloom.
3. Add the remaining ingredients and bring to a boil. Lower heat to a low simmer. 
4. Simmer for 30 minutes. The sauce will thicken and develop a wonderful rich flavour.
5. Let the sauce cool to room temperature. 
6. Refrigerate for at least 12hrs.

Bolognese Sauce

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large carrot, finely chopped
• 1 onion, finely chopped
• 1 large celery stalk, finely chopped
• 2 dried chili peppers, crushed
• Sprig fresh rosemary
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 cup white wine
• 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
• 3 basil leaves, torn
• Salt

La Salsa di 5 Minuti

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• Dried chili peppers, crushed
• 1 (28-ounce) can peeled plum tomatoes, pureed
• Salt
• 3 fresh basil leaves, torn

1. In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. 
2. Cook the ingredients over medium heat, until they are soft. 
3. Add a sprig of rosemary.Add the ground beef and pork, and cook until golden brown. 
4. Remove the rosemary sprig, and add the white wine. 
5. Let the wine reduce.
6. Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
7. Before serving, add basil leaves and salt to season. 
8. Serve immediately.

To make La Salsa di 5 Minuti:

1. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. 
2. Gently fry ingredients together, about 5 minutes.
3. Add pureed plum tomatoes to saucepan. 
4. Simmer on low to medium heat for 10 minutes.
5. Season with salt, to taste. 
6. Add basil leaves at the very end.

Pesto

• 2 cloves garlic
• 4 cups fresh basil leaves, washed and thoroughly dried
• 1/2 tablespoon coarse sea salt
• 1/2 cup pine nuts, toasted
• 1 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano Reggiano cheese

1. Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). 
2. With the motor running, add the extra-virgin olive oil in a thin steady stream.
3. Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds.

Cook's Note:Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the salt, basil and oil, refrigerate or freeze in an airtight container, and add the nuts and cheese just before serving.

Miso and Sweet Vinegar Dressing

Makes about 1 cup

• 2 Tbsp Sake
• 3/4 Cup plus 2 Tbsp. White Miso Paste
• 1/4 Cup plus 3 Tbsp Rice Vinegar
• 2 Tbsp Sugar

1. Put the sake in a small saucepan and bring to a boil over medium heat to burn off the alcohol.
2. Boil rapidly for 1-2 minutes then reduce to low. 
3. Add the remaining ingredients and still well with a wooden spoon until the sugar has dissolved and the mixture is the consistency of thick cream. 
4. Remove from heat and cool to room temperature before transferring to a jar. 
5. Store in the refrigerator and use within a month.

Sweet Red Miso Marinade

• ¾ cup mirin
• 2 cups red miso
• 1¼ cups granulated sugar
• Splash of sake

1. Bring the saké and the mirin to a boil in a saucepan on high. 
2. Boil for 20 seconds to evaporate the alcohol.
3. Turn the heat down to low and add the miso paste. 
4. When the miso has dissolved completely, turn the heat up to high again and add the sugar. 
5. Stir constantly to ensure that it doesn’t burn, and the sugar is completely dissolved. 
6. Remove from heat and cool to room temperature. 
7. Refrigerate.

Suggested marinating times: Fish – 2 to 3 days; Shrimp and Scallop – 4 hours; Chicken – 1 day, overnight; Beef – 1 day, overnight

Sushi Vinegar

Prepared sushi vinegar is available in most supermarkets, but homemade is tastier and more economical.

Makes about 1 1/4 cups.

• 1 1/4 cups of Rice Vinegar
• 1/4 cup plus 3 tbsps. Sugar
• 2 tsp Salt

 Put ingredients in a non-aluminum saucepan and bring to a boil over medium heat. Allow to boil rapidly for 1-2 minutes, then turn off the heat and leave to cool to room temperature. Keep refrigerated in a glass jar.

Sanbaizu

Sanbaizu means "three times". Equal amounts of sugar and soy sauce are combined with 3 times as much rice vinegar. This is mainly used on seafood salads.

Makes about 1 cup.

• 1/4 cup sugar
• 1/4 cup soy sauce
• 3/4 cup rice vinegar
• 1/8 tsp salt

Combine all ingredients in a glass jar, mix well to ensure all the sugar is dissolved. Keep refrigerated and use within 4 weeks.

Savoury Sweet Vinegar Dressing

This dressing goes well with deep-fried dishes and strongly flavored foods.

Makes a bit more than 3/4 of a cup

• 1/2 cup plus 2 tbsps Rice Vinegar
• 1/4 cup Soy Sauce
• 1/4 cup Sugar
• 3/4 tsp Bonito Flakes

Put the vinegar, soy sauce and sugar in a saucepan and bring to a boil to dissolve the sugar. Remove from heat, add bonito flakes and leave to cool to room temperature. Strain the mixture through a sieve lined with paper towel or coffee filter into a glass jar. Discard the fish flakes. Seal and store in the refrigerator, use within a week.

Ponzu Dressing

This is a light and tasty salad dressing.

Makes approx. 1 1/4 cups

• 1/4 cup Cider Vinegar
• 1/4 cup Rice Vinegar
• 1/4 cup Lemon Juice
• 1/4 cup Yuzu Juice or Lime Juice
• 1/4 cup plus 3 tbsps Soy Sauce

Put all ingredients in a glass jar with a tight fitting lid and shake well to combine. Keep refrigerated and use within a week.