Category Archives: Sauces

Corso Italia and Pici

Well spring has sprung and I, for one, am excited about the summer cooking season. Mrs. Stephenson and I are moving to a new part of the city – Corso Italia, or Old Little Italy in our fair city of Toronto. One of the main reasons we love the neighborhood is the food. The restaurantsContinue Reading

Chris and Hiroko’s Yakiniku Extraveganza

Chris and Hiroko’s wedding was lovely and a lot of fun. We had the pleasure of spending a bunch of time with them and a group of their close friends. It was a quick but excellent trip. We arrived in Vancouver on Thursday and spent Friday and Saturday afternoon prepping for the reception meal. WeContinue Reading

Soy Based Dipping Sauces Overview

This is a summary of japanese soy based dipping sauces. I’m summarizing from Makkiko’s most excellent justhungry.com japanese food blog. Go there…its phenomenal and much more indepth. Qasabi Jo-yu: Wasabi and soy sauce – raw fish, sushi Sho-ga Jo-yu: Ginger and soy sauce – used for oily raw fish like mackerel, and bonito. Ninniku Jo-yu:Continue Reading

Yakiniku Sauce Recipes

These are the Yakiniku sauce recipes I used for Chris and Hiroko’s Yakiniku extravaganza. The apple miso sauce is not at all a trad Yakiniku sauce but we used it on chicken and as a dipping sauce. It was very good. You really want to vary the ingredients to taste so use these just asContinue Reading

Soy Based Dipping Sauce Recipes

These are the dipping sauce recipes used for Chris and Hiroko’s Yakiniku extravaganza. You really want to vary the ingredients to taste so use this just as a guide. Ponzu Sauce 1/3 Cup Soy Sauce 3 tbsp Yuzu Crush (or use lemon juice) 3 tbsp Lemon Juice 1/3 cup Dashi 2 tbsp mirin Chili vinegarContinue Reading

Kombu and Katsuo Dashi Recipe

This is the Dashi recipe used for Chris and Hiroko’s Yakiniku extravaganza. Kombu and Katsuo Dashi 8 inch kombu (dried kelp) 2/3 oz. (I just used a small handful) katsuobushi (dried bonito) flakes 4 and cups water Bring to a boil and simmer for 15 minutes. Strain and use as a soup base or sauceContinue Reading