僕のblog 
こんにちは、今朝正式に新しい仕事場と契約書にサインしました。
働き始めるのにはもう少し時間がありますが、早いに越したことは無いので、ソースレシピを適当に書いて先方に送りました。
なぜ適当かというと、また変わるからです。
僕の美味しいが他の人の美味しいと同じはずがないです。トライアルアンドエラーを何度もくり返して、そのお店、そのお客様にあったものを探していきます。
以下、英文です。とても簡単です。
チャレンジしてみて下さい。
- Dashi vege broth
Put vege scraps (except garlic, ginger and something contains starch) in pot
Covered by water then slowly simmer. Reduct until 70%
- Dashi fish broth
Put kombu and cold water in pot, then high heat
Put kombu out from pot and turn off fire when water at 90 degree
Put katsuo bushi in pot and leave it untill all of taste come out from katsuo bushi.
Sieve it
- Teriyaki sauce
Sake 1:
Mirin 3:
Soy sauce 1.5:
Method
Put sake and mirin on high heat till burn off alcohol. Then add soy sauce.
- Tosa-zu
Rice vinegar 500ml
Water 200ml
Soy light colour 200ml
Sugar 200g
Katsuo-bushi 1 grab
Method
Put all of liquid in pot and place onto high heat
Put katsuo bushi at almost but before boiling point
Leave it until cool down then sieve
- Nitsuke sauce
Water 400ml
Sake 600ml
Soy sauce 200ml
Mirin 200ml
Sugar 100g
Method
Put all together.
We need to reduct this and make sure all of alcohol gone.
- tempura sauce
Vege dashi 4:
Soy sauce 1:
Mirin 1:
Method
Put all in pot then boil it until alcohol gone
- bekkou an sauce
Dashi fish broth 500ml
Soy sauce 100ml
Sugar 75g
Starch
Water
Method
Put dashi, soy sauce and sugar in pot then boil it.
Using starch water for make them sticky
- Tama-miso
Shiro-miso 500g
Egg yolk 3
Sake (already burn off) 100ml
Sugar 10g
Paste sesame white small spoon 2
Method
Put every thing in pot then mix very well
Place the pot onto high heat
When miso become warm, make fire small
Keep mixing well around 15min to 20min until miso is not sticky on your dried fingers.
- Fried chicken wings sauce
Soy sauce 100ml
Mirin 100ml
Sake 60ml
Sugar 40g
Method
Put all in pot then high heat until boiled
- Sesame cream sauce
Paste sesame 4table spoon
Sake( burned off) 45g
Soy sauce 1/2 table spoon
Sugar 1 tea spoon
Method
Using food processor
Put sasame paste in food processor, slowly adding sake ( do not split it )
Soy and sugar until paste became creamy.
- Tosazu jelly
Tosazu 270g
Gelatin 8g
Method
Put tosazu on heat till 40degree
Put soften gelatin in then sieve it into container.
Cool it in fridge one hour to three hours
- ponzu
Citrus juice 180ml
Rice vinegar 70ml
Soy sauce 330ml
Mirin burn off 140ml
Sake burn off 140ml
Kombu 5g
Katsuo bushi 20g
Method
Put all together then place it in fridge for one day 24hours then sieve it.
- black vinegar sauce
Water 100ml
Soy sauce 20ml
Sugar 20g
Black vinegar 20g
Starch
Water
Method
Put all in pot except starch water then boil it
Adding starch water for making it sticky.
