Sauces
to Create Contrasting Flavors
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
Soy
Honey Sauce Ingredients:
Soy Sauce
Water
Honey
Mirin (a Japanese sweet cooking wine)
Procedure:
All equal parts, boil it, add cornstanch to
make it thicker (a pinch) and spoon it onto
plate.
Honey
Mayo Sauce Ingredients:
1 tbls. Honey
1 tbls. Water
4 tbls. Mayo
Procedure:
Put in bottle, shake to blend. Make lines to
criss cross on the plate, and then place the
ahi on top.
Korean
Hot Sauce Ingredients:
2 tbls. Ko Chu Jung -available at any Asian
grocery store
1tbls. Sugar
1tbls. Vinegar, Rice Vinegar or White Distilled
Vinegar
1 tbls. Mirin - Japanese Sweet Cooking Wine
Procedure:
Mix ingredients in a plastic squeeze bottle.
Shake to blend.
Spicy
Soy Mayo Sauce Ingredients:
1 tspn. Soy Sauce
3 tbls. Mayo
1/4 tspn. Cayenne pepper
1 tspn. Cream
Procedure:
Put in bottle, mix together, squeeze on top.
Mayo
Curry Sauce Ingredients:
1 tbls. Honey
1 tbls. Water
4 tbls. Mayo
Pinch of Curry Powder
Procedure:
Put in bottle, mix together, squeeze on top.
More
Chef Recipes:
Ahi
Tempura
Angel
Sushi
Dragon
Roll
Horizon
Sushi
Sauces
to Create Contrasting Flavors
Seared
Scallops with Salmon Roe
Shrimp
Puffs
Spicy
Fish Cakes
Sushi
Rice
The
Catepillar
Other
Great Related Links:
Sauces
to Create Contrasting Flavors
Sushi
Rice Tips
The
Secret's in the Rice
Lundberg
Family Farms
Executive
Chef Gary Chu - Bio
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