168039 nona japanese mustard sauce Recipes

mayonnaise, water, white sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, ground white pepper

olive oil, beef fillet steaks, each 2in thick, fresh root ginger, peeled and grated, japanese soy sauce, rice wine vinegar, wasabi (japanese horseradish) paste, available from supermarkets and oriental shops, watercress, trimmed, tomatoes, white daikon radish (or 8 normal radishes), peeled and sliced into thin matchsticks, red radishes, quartered, spring onions, thinly sliced, black and white sesame seeds

carrot, daikon radish (3 inch), salt, rice vinegar, japanese soy sauce, peeled and grated fresh ginger, sugar

dried chinese mushrooms, chicken breasts, carrots, bamboo shoot, chicken stock, sake or 2 tbsp sherry wine, sugar, shoyu (japanese soy sauce), lightly cooked green peas, rice

carrot, asparagus spears, green onions, filet of beef (thin slices), oil (i use olive but vegetable would be fine.), mirin or 80 ml sweet rice wine, japanese soy sauce, sake, sugar, cornflour

olive oil, shiitake mushrooms, stems removed, sliced, secondary dashi (available at most asian grocery stores,see recipe below if you can tsp get instant), mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons), sugar, japanese soy sauce, chicken breasts, sliced thinly, leek, sliced, eggs or 8 medium , lightly beaten, koshihikari rice (if you can tsp get , white medium-grain can be used instead), chopped chives

japanese soya sauce (i use kikkoman low sodium), sriracha hot chili sauce (most large grocery stores carry in asian section), lemon juice, chopped green onion

mayonnaise, water, ketchup, sugar, hot pepper sauce, garlic powder, paprika, white pepper, black pepper, salt

egg yolks, canola oil, light miso or 1/4 tsp dark miso, sake, sugar, orange rind, soya sauce

sake, kombu, cut in 3 pieces (seaweed or kelp), soy sauce, rice vinegar, sugar, lemons , juice of

mustard powder, water, unseasoned rice vinegar, soy sauce, blackening spice (may substitute 1/4 cup any cajun spice blend), paprika, cayenne powder, pure red chile powder, freshly ground white pepper, ground sandalwood (optional), recipe buerre blanc, ahi tuna fillet, about 2 inches thick by 5 inches long (8 oz), red pickled ginger, black sesame seeds, japanese spice sprouts, seeded and diced yellow bell pepper, cucumber , cut into matchsticks

dashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated

dark sesame oil, fresh shiitake mushrooms, stems removed, caps thinly sliced, carrot , thinly sliced on a diagonal, minced shallot, sake, japanese soy sauce, asparagus spears, trimmed and cut into 2-inch pieces, snow peas , strings removed, japanese arrowroot , dissolved in, vinegar (kuzu), umeboshi vinegar

mayonnaise (250 ml, best quality ), pickled ginger, chopped (the pink japanese-style pickled ginger), soy sauce (kikkoman preferred), sesame oil, wasabi (can use powder or paste)

shredded napa cabbage, snow pea sprouts or 2 cups sunflower sprouts, red radishes, halved and thinly sliced, oranges, sesame seeds, rice wine vinegar, mirin (sweet rice wine), japanese soy sauce, dark sesame oil, wasabi powder, salt

qt dashi (separately listed), salt to taste, japanese soy sauce, lemon zest 1-2 strips, for garnish, snow peas for garnish, shrimp for garnish

white sesame seeds, dashi, sake, mirin, sugar, soy sauce, garlic clove, minced