Photo by Lars Ranek
Japanese Dressings
Yuzu Vinaigrette
Makes 250 grams approximately
50 ml. yuzu juice
25 ml. sushi vinegar
25 ml. honey or agave
1 tablespoon wasabi paste
100 ml. grape seed oil
50 ml. good quality extra olive oil
Mix the 2 oils together in a measuring jug. Place the remaining ingredients in a small food processor (or a small mixing bowl with a whisk) and mix until all incorporated. Leave the food processor running (or whisk persistently) and gradually drizzle in the oil mixture until you have a smooth emulsion style dressing. Use dressing with salads, Power lunch and other rice base dishes like poke or cold noodle salads.
Miso Dressing
Makes 250 grams approximately
This is one of my favorite dressings of all time; umami packed and low in fat. Miso paste is very versatile and has uses far beyond miso soup; from marinates to sweet treats like desserts and ice cream. Here is my classic miso dressing, great on edamame and hearty salads with crunchy leaves, ripe tomatoes and beans.
120 grams standard miso paste
1 clove of crushed garlic
1 tbsp honey (or agave for vegan version)
2 tbsp freshly squeezed lemon juice
2 tsp. wholegrain mustard
10 ml. soy sauce
20 ml. extra virgin olive oil
20 ml. sesame oil
60 ml. sunflower
Mix the 3 oils together in a jug and set aside. Place the remaining ingredients in a food processor and start machine, when mixture is all incorporated gradually add the oil mixture spinning until a smooth emulsion. Keeps in the fridge for up to 2 weeks.
Japanese Mayonnaise
Makes 300 grams approximately
For many years we would make fresh mayo every morning across 6 restaurants and of course used the Lion Brand Free-Range eggs for food safety reasons; however, as EHO’s borough by borough started protesting we moved to a good quality organic mayonnaise. But for smaller batch cooking and home use this is my tried and trusted Japanese style mayonnaise for everyday ‘mayo-rebellion’.
1 whole free range or organic egg – Lion Brand or pasteurised
2 free range or organic egg yolks – Lion Brand or pasteurised
1 tbs yuzu juice
1 tbs sushi vinegar (or apple vinegar)
1 tbs caster sugar
200 ml. sunflower or rapeseed oil
75 ml. olive oil
Place egg, egg yolk in a food processor, add sugar, vinegar and yuzu. Turn machine on and let it run for 5 minutes until egg mixture is nice and fluffy. Mix the 2 oils in a jug and drizzle into the egg mixture slowly to create a loose emulsion. The mayonnaise should be slightly looser than commercial variant, but not as runny as salad cream. Decant into a container or a squeeze bottle, keep in the fridge for up to 1 week. Yuzu juice can be replaced with lemon juice.
Spicy Japanese Mayonnaise
Makes 150 grams approximately
This is very simple; simply add 2 tablespoons of kimchee marinade or sriracha chili sauce to ½ a portion of Japanese Mayonnaise
Vegan ‘Mayonnaise’
Makes 250 grams approximately
Vegan mayo is egg free mayonnaise; not an easy faith as mayonnaise essentially is an egg emulsion. I have tried many versions of this over the year, but recommend this recipe as it is uncomplicated and uses silken tofu as its base. Good seasoning is key here, so taste when finished.
1 pack silken tofu, drained
1 tsp. wasabi
1 tsp. white caster sugar
20 ml. yuzu juice (replace with lemon juice if yuzu is not available)
30 ml. sunflower oil
30 ml. good quality virgin olive oil
Pinch of flaky sea salt
Pinch of white pepper
The silken tofu comes in a square carton, to decant lift the top and cut open as illustrated on the top of the box. Place the box upside down on the sink and let it drain for a few minutes. Mix wasabi with a tsp. water and mix into a smooth paste. Add the tofu to a kitchen machine with add all ingredients bar the oil. Blend until smooth, gradually add the oil whilst the machine is running. Taste and add further salt and pepper if more seasoning is needed. Keeps for up to 2 weeks in the fridge.
Vegan Spicy ‘Mayonnaise’
Makes 200 grams approximately
Add 2 tablespoons sriracha chili sauce to above portion of mayo
Coriander and Basil Pesto
Makes 350 grams approximately
This pesto I have made in various incarnations over the years. I normally play it loose with the herbs but like to have basil as the underlying ingredients. If I have micros herbs left over, I use these and things like chives, rocket and watercress also work well if going spare. This is essentially a cheese free pesto as the parmesan would be to be overpowering and/or greasy in sushi. On the other hand, this pesto can of course be used on pasta and pepped up with the addition of freshly grated parmesan cheese if you have any left over.
60 grams of basil leaves
60 grams coriander, including stalks
30 grams of pine nuts or almonds
1 tbsp. sweet chili sauce or honey
1 small clove of garlic
60 ml. sunflower oil
30 ml. extra virgin olive oil
Gently wash basil and coriander and place in a colander for a few minutes. Mix the 2 kind of oils together in a jug. Toast the pine nuts or almonds, until golden and add to a food processor. Then add the fresh herbs, garlic and sweet chili, now turn the machine on. When all the ingredients are evenly minced and whilst the machine is still running gradually add the oil until you have an even paste. Keeps for up to 5 days in the fridge.
Tare Sauce for Yakitori and Robata
2 chicken wings or 12 chicken wing tips
pinch of salt
2 dried shiitake mushroom
250 ml. water
150 ml. soy sauce
150 ml. mirin
2 gloves of garlic
3 cm piece fresh ginger
1 tablespoon potato flour
Place chicken in small sauce pan, add salt, shiitake mushroom and water. Bring to the boil, leave to simmer for 40 minutes. Drain saucepan retaining the liquid. Peel ginger and garlic, then slice and add to the chicken stock with the soy sauce and mrin. Let the sauce simmer for 20 minutes, then remove garlic and ginger. Add a tablespoon cold water to the potato flour, mix and add to the tare sauce to thicken. Increase the heat for a few minutes whilst stirring into a smooth sauce. Decant into container. Tare sauce will last for up to 2 weeks in the fridge.