Sauce for rolls and sushi. Types of sushi sauces - we choose savory additions to Japanese dishes. Cooking Japanese food with shrimp

Hello dear culinary blog readers!

Today's recipe would be sweet sauce Japanese for fish and sushi. In Japanese, it sounds like - Nitsume or Tsume. This sauce is traditionally made from classic Japanese ingredients such as soy sauce, mirin and dashi broth. Making such a sauce at home is quite simple and does not take much time, but it will bring a lot of benefits to you. First, such a sweet Japanese sauce is a great addition to fish and sushi. Traditionally, it is used for smoked eel in nigiri and sushi rolls, but lovers of this flavor also apply it to other fish. Often, many eel recipes are prepared with this sauce, so its presence in the kitchen is simply a must. Secondly, Japanese sweet sauce is very beneficial for your health, because it is based on soy sauce, which, as you know, contains many nutrients for our body.

And so, friends, today we are going to make a traditional Japanese sweet sauce for fish and sushi. To do this, you will need a little time and desire to cook and eat deliciously. And also on this site you can find recipes for other Japanese sauces and pastes, for example, such as and.

Well, let's get started and prepare a delicious sweet Japanese sauce !!!

For cooking you will need:

100ml soy sauce
100ml mirina (Japanese sweet wine)
50 grams brown cane sugar
150ml dasha broth

Stage one:

First, place all the ingredients in a saucepan or bowl and then put them on fire. Bring to a simmer over moderate heat.

Stage two:

When the future sweet Japanese sauce begins to boil, reduce the heat and simmer for about 3-4 hours until the sauce begins to thicken. Then cool the sauce and pour into another dish, convenient for you.

!!! It is best to store this sauce in the refrigerator or in the pantry, where it is cool and dry.

An important component of a dish is gravy, or sauce. He is able to saturate the dish with bright and new taste, gives them aroma and juiciness. Many different gravies are used in Japanese, Korean and traditional gravy is the highlight of the cuisine of these countries. Therefore, for every hot or cold dish, sauces must be served. They are sour, spicy, and sweet.

One of the most popular products of oriental cuisine and an indispensable component in the preparation of rolls or sushi is for rolls. It is thanks to him that the dish acquires a special taste, and the presence of glutamic acid derivatives will brightly emphasize the taste. It looks dark in color and has a special pungent odor.

Sushi and roll sauce comes in several forms:

For rolls. It goes well with fish dishes. Prepared with plums, pineapples, ketchup and soy sauce.

- "Teriyaki". It is a delicious dressing for rice rolls and sushi. Made with soy sauce, sake, spices and honey. Can also be used as a marinade.

"Okonomiyaki" sauce for rolls and sushi. It is a soy product with the addition of spices, powdered sugar and starch.

- "Tsuyu". This roll sauce is made with herring, tuna, traditional soy sauce, mirin is also included. It is also used in the preparation of meat dishes. It can drastically change the taste of rolls or sushi.

- "Unagi". It is used in dishes filled with smoked eel.

Sauce for rolls "Kiwi". Prepared with kiwi, mayonnaise, honey, sugar and lemon juice. The method of preparation is as follows: peel the kiwi from the skin, grind in a blender, combine with the rest of the ingredients. Mix all this well in a deep bowl.

- "Spaisy". Mix the kimchi and red pepper in different proportions.

Ginger. The composition includes: sour cream, mayonnaise, ginger. Chop the ginger finely and mix with the rest of the ingredients.

Soy sauce is a low fermentation product of soybeans and is made according to the same old recipe. Its preparation is very similar to the preparation of wine, because in both cases it is based on a natural fermentation process. Method of preparation: the evaporated ones are added to the fried and milled wheat grains and everything is mixed. The resulting mixture is salted and poured with water. After it is placed in special bags in the sun. This is done for natural fermentation. The bags are environmentally friendly, made of special material. The whole process is quite long and can take about a year. Slowly draining, the liquid is collected in appropriate containers. Then it is filtered and poured into specially designed bottles. Today this method is practically not used, as it is very long and laborious. Thanks to modern technologies fermentation can be accelerated by adding aspergillus bacteria to the still dry mixture. They will speed up the fermentation process 10-15 times. This method allows you to reduce 1 year to 1 month. Enzymes that break down soy protein during wheat starch fermentation form sugar. It gives a sweet aftertaste to the finished product, which adds piquancy, which is so loved in the Land of the Rising Sun.

Despite the fact that there are many methods for its production in the world, the natural fermentation method is always the basis for the preparation of a natural product. Soy sauce is not only tasty, but also very healthy; it contains many different vitamins, dozens of mineral elements and amino acids. It significantly reduces the risk of cardiovascular and oncological diseases, improves immunity and improves blood circulation.

Home-cooked sushi, according to your own taste will not be inferior to restaurant ones if you know how to properly prepare rice sauce. The taste of the future dish is largely determined by this ingredient, so it is advisable to pay special attention to the preparation of the dressing.

In this article, we will consider several of the most best recipes making dressings for a traditional Japanese dish that you will absolutely love.

The classic vinegar dressing recipe

What should be the sauce?

It is important to understand that the dressing you cook should turn out to be quite sticky, only then the rice will keep its shape and the roll will not fall apart. Let's start our culinary story with a traditional dressing recipe.

This will require the following ingredients:

rice vinegar - 3 tbsp l .;
salt - ½ tsp;
granulated sugar - 2 tbsp. l .;

Cooking process:

Take a small saucepan and mix all the ingredients in it;
Put the container on low heat and stir the contents constantly;
When the granulated sugar is completely dissolved, cool the liquid;
The finished dressing can be poured into a bottle and kept in the refrigerator for a while.

As you can see, it is very, very easy to make the classic "impregnation" for rice at home. But how can you be sure that it has been cooked correctly? Firstly, the specified amount of ingredients is enough to process 2 cups of boiled rice, and secondly, the resulting mixture should not be too liquid, otherwise the rice will not stick together, and you will be able to form a beautiful roll.

Add subtle notes of nut

Either peanuts or cashews are used as the basis for preparing the mixture. The prepared "impregnation" has a very delicate texture and a pronounced nutty aroma.

To prepare it ourselves, we need to take the following components:

Nut butter - 3 tbsp l .;
Apple cider vinegar - 1 tbsp l .;
Sesame oil - 2 tsp;
Soy sauce - 4 tablespoons l .;
Boiled water - 1 glass;

Cooking process:

Put the required amount of paste in a saucepan and combine it with 100 ml of boiled water;
Put a saucepan on low heat and stir the contents constantly;
Then add another 100 ml of water and all the other ingredients to the container;
When the mixture thickens, remove from heat.

How to make sushizu?

Sushizu is one of the most delicious and delicate "Adhesive solutions" for sushi. If you consider yourself a true connoisseur of Japanese cuisine, you should definitely like this recipe. How to make boiled rice sushi sauce at home?

To do this, you need to stock up on the following products:

Kombu seaweed - 1 sheet;
Salt to taste;
Granulated sugar - 2 tbsp. l .;
Vinegar - 5 tbsp. l.

Cooking process # 1:

Stir all the ingredients in a separate bowl;
Put the saucepan on very low heat;
Make sure that the mixture does not boil;
After about 5 minutes, remove the liquid from the heat and strain to remove any pieces of algae.

You can make sushizu a little differently. Thanks to the second option, the mixture can be prepared in literally five minutes.

Cooking process # 2:

Mix all available ingredients in a ceramic cup;
When the granulated sugar has dissolved, put the cup in the microwave for just a couple of minutes;
Then strain the liquid.

The rice mixture should cool down well, then its "stickiness" will slightly increase. In addition, you can cook sushizu in large quantities. The finished mixture can be stored in the refrigerator for about two weeks and nothing will happen to it.

Apple cider vinegar sauce

How can you do delicious sauce for glutinous rice sushi? If the recipes above don't appeal to you or are familiar, try an apple cider vinegar soak. Of course, traditional recipes include rice vinegar, but once you try this variation, you will definitely not give up on it.

So, to make an unusual dressing, we need the following set of products:

Apple cider vinegar - 4 tbsp l .;
Plain vinegar - 1 tbsp l;
Salt to taste;
Granulated sugar - 4 tbsp. l.

Rice dressing in the specified amount is designed for about ½ kg of boiled rice.

Cooking process:

Place a small saucepan on the stove, in which combine all the listed ingredients;
Stir the liquid all the time so that the granulated sugar dissolves faster;
The mixture should not boil, so as soon as you notice that it has reached a condition, remove the liquid from the heat.

You need to add the sauce to the rice in portions so as not to overdo it, otherwise the roll will not keep its shape. And as in the previous versions, the mixture must be well cooled before use.

Yeast recipe

The technology for preparing a yeast mixture is somewhat more complicated than in previous recipes, but the resulting aromatic dressing will never leave you indifferent.

To prepare a gentle "impregnation" we need the following products:

Egg white;
Granulated sugar;
Packaged yeast;

Before you start preparing the mixture, you need to soak the rice in boiled water... After that, the water is poured into a separate container, since it is useful for making the sauce.

So, the process of making a sauce for delicious sushi rice is included in the following stages:

The resulting rice water must be mixed with 100 g of granulated sugar;
Then the resulting composition should be thoroughly heated in a water bath so that the sugar in it is completely dissolved;
After that, the mixture must be cooled and put about 3-4 dry yeast in it;
To get the dressing of the desired consistency and taste, soak it in the refrigerator for 6 days;
When the process of fermentation and bubbling is complete, pour the solution into a separate vessel with an airtight lid and let stand for a couple of weeks;
Then the solution is poured into a metal bowl and combined with an egg white;
The resulting composition is boiled and cooled.

Of course, this recipe cannot be called quick, but, in the end, the sauce turns out to be incredibly tasty and thick.

Some more interesting recipes

Some skeptics believe that unconventional rice dressing can only spoil the taste of the whole dish.

But if you are not one of such conservatives, try in practice a few more interesting recipes for making a mixture for rolls and sushi:

Grape dressing. Mix 5 tablespoons of wine vinegar with 3 tablespoons of granulated sugar and a pinch of salt. Simmer the solution over low heat until the bulk components dissolve;
Soy dressing. For 3 tablespoons of boiling water, take one spoonful of soy sauce and ½ teaspoon of salt. Mix everything thoroughly and cool;
Wine dressing. Combine 4 tablespoons of wine vinegar with 2 tablespoons of granulated sugar and a little soy sauce. Heat the mixture in a water bath, then cool.

In terms of their taste, unconventional mixtures are not inferior to the classic ones.

Traditional Japanese food - sushi - has become one of the most popular dishes often ordered in restaurants, and fast sushi delivery in Minsk gives you the opportunity to enjoy your favorite types of rolls and sushi in a comfortable home environment. It should be noted that in Japanese cuisine great importance is attached to sauces and pickled vegetables, which are a bright addition to an important component of dishes, emphasizing, revealing their individuality. Some give them a piquancy, light pungency, favorably emphasize the taste, aroma of food, others fill them with a sweet-spicy note traditional dishes... Our article is about what types of sushi sauces are served.

Traditional soy sauce

It's hard to imagine sushi without soy sauce. Soy sauce is used for marinating seafood, meat, as a salad dressing, served as an addition to ready-made meals. Its salty taste replaces the need for salt in food preparation. Due to the number of its varieties, it is rightfully universal.

It is made on the basis of a decoction obtained from beans, wheat (barley) grains, salt, undergoing a long fermentation stage. The color and taste of the resulting sauce directly depends on the fermentation time of the bean mixture.

High-quality soy sauce should be free of flavors and colorants.

Unagi sauce

"Unagi" is made on the basis of soy with the addition of rice wine and sugar. Its spicy, sweet-salty taste is favorably emphasized by recipes that include conger eel. The taste of fish dishes, combined with "Unagi", acquires a unique oriental accent. Unagi are often used for serving, serving rolls of the same name, Dragon sushi, and other rolls, which include eel.

"Teriyaki"

"Teriyaki" is a classic Japanese sauce prepared on the basis of soy and fish sauces with the addition of various vegetables: ginger, garlic and others. Used for marinade of meat, grilled fish. Food seasoned with teriyaki has a rich, spicy, smoky, slightly sweet flavor.

Sesame sauce

Sesame or nut sauce is a constant companion of many Japanese dishes, salads, sushi and rolls. It contains sesame seeds, soybeans, wheat, corn, eggs, sugar, shiitake mushrooms. Garlic is sometimes added for pungency. The taste of the sauce is sour-salty with nutty notes.

Kimchi sauce

"Kimchi" is a thick vegetable dressing made on the basis of ginger, apples, red hot pepper, and various spices. The sauce goes back to the national Korean cuisine, but other residents of Asian countries also fell in love with its unusual taste. It is added to rice for sushi, rolls, it is used as a spicy dressing for fish, meat dishes. It is used as part of other complex marinades. The taste of Kimchi sauce is hot and spicy, complemented by notes and aroma of fruits.

Spicy

Spicy is a hot sauce used in traditional Japanese dishes. Serves as an alternative to the classic soy dressing in salads, marinades for seafood, meat. It is made on the basis of Kimchi paste, with the addition of the Japanese Kyuli mayonnaise.

Japanese dressings are not only tasty, but also healthy. Oriental sauces are low in calories. They combine natural ingredients, spices, moderate pungency.

The types of sushi sauces are not limited to the listed options. Their variety is much brighter and can surprise every gourmet: to be convinced of this, visit the sushi bar in Minsk, which you will find on TAM.BY.

Some Japanese restaurants have names such as yaki sauce on the menus. Most often it is used to make baked rolls. They turn out to be covered with a delicious appetizing layer. Many housewives want to get such a crust when baking fish and other dishes in the oven. They are interested in the composition of an unusual seasoning, but it is not easy to find it. The problem is that "yaki" in Japanese means "fried", and this definition includes many of the seasonings that are used when baking or frying food. The leading among them is spicy sauce, in which rolls are baked most often, but teriyaki sauce, which leaves a glossy glaze on the surface, belongs to the same group of seasonings. The recipe is chosen depending on what type of coverage you want to get.

Cooking features

A hostess who wants to cook Japanese cuisine at home needs to know a few things, otherwise she will have many questions in the culinary process, and the result may not meet expectations.

The composition of the Japanese sauce may include products that are not rare in the Land of the Rising Sun itself, but are not very common in other places, it is difficult or almost impossible to get them. The question arises whether it is possible to replace them with something. There is no completely adequate replacement for most ingredients, but you can pick up almost identical outward appearance and taste. Mirin rice dessert wine can be substituted with sherry or a similar drink, but taken in slightly smaller quantities. Pollock or carp roe can imitate flying fish roe. There are adapted recipes where exotic ingredients have already been replaced by more familiar and affordable ones.
Yaki sauce may seem overly spicy to many. The amount of hot ingredients in it can be adjusted to your liking. Otherwise, it is better not to change the ratio of components, otherwise the result will be unpredictable.
Japanese cuisine, including yaki sauce, has a specific flavor. If you're making them for the first time, don't do too much.
A perishable free yaki base can be made for future use and used within three weeks by storing it in the refrigerator. However, perishable ingredients such as caviar and vegetables are added to the sauce just before use.

Yaki sauce recipes are not alike, as this name can be used for different types of seasonings. The technology will depend on the recipe chosen.

Yaki sauce with honey

soy sauce - 120 ml;
honey - 40 ml;
mirin - 120 ml;
garlic - 1 clove;
ginger - 20 g.

Cooking method:

Peel, grate or chop the ginger root in a blender, after cutting the product into small pieces.
Crush the garlic or pass through a hand press.
Mix soy sauce with mirin. It can be substituted with white grape wine.
Pour the garlic and ginger mixture over, stir.
Add honey and put on low heat.
Heat, stirring occasionally, until the honey is completely dissolved.

Yaki sauce made according to this recipe is used for roasting fish, chicken, pork. Products can be pre-marinated in it. It is also known as teriyaki.

Yaki sauce for rolls

mayonnaise - 0.2 l;
chili paste - 5 ml;
soy sauce - 30 ml;
flying fish roe - 40 g.

Cooking method:

Add soy sauce to mayonnaise, whisk.
Stir in the pepper paste little by little, whisking and tasting the sauce. Even if you like spicy food, it is recommended to limit yourself to a teaspoon of the spicy product.
Add flying fish roe. If you wish, you can replace it with canned cod or pollock roe. It looks even more like carp caviar.
Whisk until smooth.

If you want to make baked rolls at home, the following yaki sauce recipe is best. When cold, the seasoning is known as a type of spicy sauce.

Yaki sauce for chicken

sugar - 30 g;
lemongrass - 20 g (can be replaced with lemon zest);
apple - 40 g;
starch - 6 g;
ginger root - 8 g;
soy sauce - 100 ml;
mirin - 120 ml.

Cooking method:

Mix Mirin or white semi-sweet wine with soy sauce.
Peel the apples. Cut the pulp into small cubes.
Finely chop or grate the zest.
Grind the ginger.
Put a mixture of soy sauce and wine over low heat. Heat, stirring occasionally, until about a fifth has evaporated.
Add sugar, apples, zest and cook for 20 minutes.
Strain.
Return to stove.
Dissolve the starch in a little water, add to the sauce.
Boil it for 5 minutes, cool.

Chicken pieces can be marinated in the sauce before baking or frying. Chilled, the sauce can be served separately with dishes. This seasoning is also called yakitori sauce.

Yaki sauce is a common name for a condiment used in Japanese cuisine when baking food. The recipe should be chosen taking into account what you intend to cook with this sauce.