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MISO GLAZE
· 4 cup sake (cooking sake)
· 4 cup mirin
· 4 cup white miso paste
· 1.5 cup granulated sugar
· Bring the sake and mirin to a boil in a medium saucepan over high heat.
· Boil for 20 seconds to evaporate the alcohol.
· Turn the heat down to low, add the miso paste, and whisk.
· When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan.
· Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Lleva el sake y el mirin a ebullición en una cacerola mediana a fuego alto. Hervir durante 20 segundos para evaporar el alcohol. Baje el fuego a bajo, agregue la pasta de miso y bata. Cuando el miso se haya disuelto por completo, vuelve a subir el fuego y agrega el azúcar, batiendo constantemente para asegurarte de que el azúcar no se queme en el fondo de la sartén. Retire del fuego una vez que el azúcar se haya disuelto por completo. Enfriar a temperatura ambiente.
CARROT GINGER DRESSING
6 large carrots - peeled and roughly chopped
1/2 cup ginger puree
1 cups rice vinegar
1 cup olive oil
1/4 cup lime juice
1/4 cup honey
1 tsp salt
Boil the chopped carrots for 10 minutes. Remove carrots, drain, let cool 15 minutes. Blend all ingredients together in Vitamix Blender
transfer to 2x 32oz deli containers
SPICY MAYO
1 gallon kewpie mayo
8oz Sriracha
1/4 cup sesame oil
mix together in large stainless mixing bowl
transfer to large 8qt container
YUZO MAYO
1 gallon kewpie mayo
1 cup yuzu juice
1.5 cups lemon juice
1/2 cup "Kewpie Yuzu Kosho" Sauce (kewpie brand)
1 TSP salt
1/2 cup sugar
mix together in large stainless mixing bowl
transfer to large 8qt container.
WASABI MAYO ( Wasabi Aioli )
1 gallon kewpie mayo
3/4 cup powdered wasabi
1/2 cup chives ( can be roughy chopped, or use ugly ends )
1/4 cup scallions ( can be roughy chopped, or use ugly ends )
1/2 cup lemon juice
1 cup mirin
1/4 cup sugar
BLEND lemon juice, mirin, scallion, chives together in blender ( this will add good green color to the mayo)
MIX all ingredients together in large mixing bowl
DATE & LABEL
POKE SAUCE
our poke sauce is a modification of a pre-made product "quick scratch"
1 large bottle POKE SAUCE ( pre-made )
1/2 cup sesame oil
1/2 cup MISO GLAZE ( see recipe above )
mix together
transfer back to original POKE SAUCE bottle. re-label with tape. add date.
re-fill the squeeze bottles on sushi line and salad line, so that the leftovers fit back into the original large poke sauce bottle
WASABI CHIMICHURRI
1 jar of pre-made chimichurri ( thawed )
2 TBSP wasabi powder
1/2 cup mayo
mix together in large stainless mixing bowl
transfer to 2x 32oz deli containers
SUNOMONO DRESSING
8 cups rice vinegar ( unseasoned )
6 cups sugar
1/2 cup kosher salt
2 cups tamari
mix together over medium heat. wisk until combined & sugar is dissolved
DATE + LABEL
PONZU SAUCE
8 CUPS Tamari
4 CUPS Yuzu
4 CUPS Lime juice
1 CUP Mirin
2 cup Sugar
Kombu Strip 4"x 8"
mix together in large 8 qt container.stir until sugar is dissolved put in walk-in.
after 24 hours the kombu should be removed
AJI SAUCE
12 cups of kewpie ( equivalent to 6x 500g bottles )
3 cup mirin
3 cup sushi su
2 TBSP sesame oil
mix together
NOTES: ( in a pinch you can use 6 small bottles of kewpie, but is preferable & saves $$ to use the large gallons of kewpie )
NIKIRI SHOYU
( gluten free )
this is a ratio based recipe. you can make larger or smaller batches by simply changing the unit of measurement
TAMARI ( 3x ) MIRIN (1x ) SAKE (1x)
3 cups Tamari
1 Cup Mirin
1 Cup Sake
heat all ingredients on stove in medium sauce pan. bring almost to boil, immediately reduce heat to simmer. let simmer for 15 minutes. remove from heat set aside to cool. transfer to storage container.
LABEL + DATE
NOTE: Nikiri is a cooking technique where mirin and sake are combined and the alcohol is eliminated by the heat (same process is used in our Miso Glaze)
Shoyu is the japanese word for soy sauce.
SPICY EDAMAME MIX ( SPICY MIX )
used for Spicy Edamame and for the Gothic Shrimp
1 can chili crisp oil
1 small jar sirarcha
100g togarashi
350g mirin
350g Sweet Chili ( Mae Ploy )
mix together
TIGERS MILK ( Leche de Tigre )
1kg cucumber cores
50g green onions
2x seranno chilis
lime juice
yuzu juice
dashi
sugar
salt
COCKTAIL SAUCE ( WASABI )
1 bag edamame ( peeled )
12 oz mirin
12 cloves garlic
4oz lemon juice
1/4 cup ginger puree
1/4 cup wasabi powder
3/4 cucumber ( cut off ends ) + chop into small pieces
4oz rice vinegar
16oz plain yogurt
1 teaspoon chimichurri seasoning ( dry )
1/2 cup chimichuri ( paste )
blend all ingredient together in vitamix blender - this recipie is slightly more than the blender can handle, seperate into 2 batches and mix complete batch together in stainless bown