Name: Sashimi Dressings & Sauces
Ingredients: 150 ml grapeseed oil; 60 ml soy sauce; 60 ml ponzu shoyu (or yuzu juice, ponzu sauce); Zest of 1 Lime (or yuzu); 1 tbsp lime juice; 3 cloves garlic (crushed or finely grated); 1 tbsp black pepper; 75 g brown miso; 15 ml mirin; 15 ml sake; 125 ml chicken stock; 1 1/2 tbsp soy sauce; 60 ml sake; 1/2 tsp white sugar; 3 stalks coriander roots; 1 orange, zest and juice; 1 lime, zest and juice; 1 tbsp soy sauce; 3 tbsp grapeseed oil; 1 avocado, coarsely chopped; 1 lime, zest and juice; 1 tsp wasabi, to taste; 2 tsp chives, finely chopped

Sashimi Dressings & Sauces

Yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream – delicious dressings and sauces to compliment your sashimi

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Ingredients

Yuzu miso ponzu dressing

150 ml grapeseed oil
60 ml soy sauce
60 ml ponzu shoyu (or yuzu juice, ponzu sauce)
Zest of 1 Lime (or yuzu)
1 tbsp lime juice
3 cloves garlic (crushed or finely grated)
1 tbsp black pepper
75 g brown miso
15 ml mirin
15 ml sake

Coriander infused sweet soy sauce

125 ml chicken stock
1 1/2 tbsp soy sauce
60 ml sake
1/2 tsp white sugar
3 stalks coriander roots

Orange lime soy sauce

1 orange, zest and juice
1 lime, zest and juice
1 tbsp soy sauce
3 tbsp grapeseed oil

Wasabi avocado cream

1 avocado, coarsely chopped
1 lime, zest and juice
1 tsp wasabi, to taste
2 tsp chives, finely chopped

Instructions

Yuzu miso ponzu dressing: Combine all ingredients together and blend with a stick mixer (or mixer) until smooth. Strain through a fine sieve and place into a squeeze bottle (or a small jug).
Coriander infused sweet soy sauce: Combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.
Orange lime soy sauce: Grate the zest of 1 orange and the lime into a large bowl. Add 1 tablespoon of juice from the orange and 2 tablespoons of juice from the lime into the bowl (you may need a second lime). Whisk in the soy sauce and the oil. Set the dressing aside.
Wasabi avocado cream: Finely grate the rind and juice of the lime. Process the avocado, lime rind, juice, wasabi and 2 tsp of the chives until smooth. Season. Transfer to a small sealable plastic bag to pipe (or us a squeeze bottle).
Note: Keep all dressings and sauces in the fridge until ready to use (they keep for a few days)
Don’t forget to garnish your sashimi… now that you’ve got your delicious sashimi, dressings and sauces ready, finish it off with some stunning garnishes, not only for the added presentation but to add the extra contrasting textures and flavours that make sashimi so versatile! Just a few ideas: Caviar, pickled ginger, wasabi paste, shallots (finely sliced), Chillies soaked in lemon juice, Daikon (matchsticks), sesame seeds (golden and black), chives, cucumber (finely diced), micro leaves and flowers… so many options.