how to slice fish for sashimi and sushi
how to make hand rolls
how to make maki
how to make inside-out rolls (ISO)
how to make nigiri
how to make gunkan
how to make tempura
Tempura batter gives vegetables and fish a light, crispy coating for frying. The batter is best made using special tempura flour, which is available from Japanese grocery stores and large supermarkets. However, if you can’t get hold of it, use fine plain flour – do not use strong bread flour, which is too sticky.
The batter needs to remain as cold as possible, so use ice-cold water to mix it and do not stand the bowl near the hob or any other source of heat. Tempura batter must be freshly made and used immediately. If you make the batter too far in advance or prepare a large quantity the batter will become heavy and sticky while you coat and cook all the portions. Have all the ingredients ready prepared and the oil heated before mixing the batter.
Sauces, dressings and marinades
teriyaki sauce
This is one of the most commonly used sauces in the YO! Sushi kitchen. Teriyaki literally means ‘to glaze’. The sauce is brushed over a piece of meat or fish while it is grilling. It is particularly suitable for oily fish such as tuna, mackerel or yellowtail and for chicken. You can vary the proportions to suit your taste but the general ratio is 3 portions of soy sauce, 3 portions of mirin, 1 portion each of sake and sugar.
makes about 300ml (10fl oz)
150ml (5fl oz) soy sauce
150ml (5fl oz) mirin
50ml (2fl oz) sake
50ml (2fl oz) sugar
Mix all the ingredients together in a shallow saucepan and bring to the boil over a medium heat, stirring to ensure that all the sugar is dissolved. Reduce the heat to low and let the mixture simmer for a further 15–20 minutes or until the liquid has been reduced by a third and is syrupy and glossy. Let the sauce cool down completely before transferring it to a glass jar. Seal and store for up to 4 weeks in the refrigerator.
yakitori sauce
This is another versatile sauce that can be used not only to make delicious, succulent yakitori but also as a noodle sauce or marinade. You can make the sauce even more versatile by mixing it with curry powder or a bit of tomato ketchup.
makes about 540ml (18 1/2 fl oz)
2 pieces of konbu, 5cm x 5cm (2in x 2in)
240ml (8fl oz) mirin
100ml (3 1/2 fl oz) sake
200ml (7fl oz) soy sauce
5g (1/4oz) bonito flakes
Place the konbu in a non-stick frying pan and warm over a low heat for 1 minute. This freshens up the konbu and restores its aroma.
Put the mirin and sake in a saucepan and bring to the boil to burn off the alcohol. Add the soy sauce and return to the boil. Remove from the heat, add the bonito flakes and leave to cool to room temperature.
Put the konbu in a glass jar. Line a sieve with kitchen paper or a coffee filter and strain the liquid through into the glass jar. Seal and store in the refrigerator, and use within 2 weeks.
yakisoba sauce
Although yakisoba may translate to ‘seared soba noodles’ it has nothing to do with actual soba noodles: it uses soft, Chinese-style egg noodles that are sold vacuum-packed in supermarkets. Ready-mixed yakisoba sauces are available from Japanese stores but it is far better to mix your own.
makes about 600ml (1 pint )
120ml (4fl oz) soy sauce
240ml (8 1/2fl oz) HP sauce or brown sauce
120ml (4 1/4fl oz) oyster sauce
60ml (2 1/4fl oz) rice vinegar
60ml (2 1/4fl oz) tomato ketchup
60g (2 1/4oz) 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 cupboard. Use with in a week.
YO! Sushi tip
This recipe uses HP sauce or brown sauce instead of traditional Bulldog sauce, which can be hard to find. If you do have Bulldog sauce, use 240ml (8 1/2 fl oz) and omit the HP or brown sauce.
You can use honey instead of soft brown sugar and a dash or two of Tabasco sauce if you prefer your sauces spicy.
gyoza dipping sauce
Gyoza are delectable little dumplings filled with minced vegetable, chicken or prawn (see recipe page 102). They are served with this vinegar soy dipping sauce.
serves 4
2 tbsp rice vinegar