Mustard su-miso sauce

Ingredients:
1 tsp powdered Japanese mustard,
2 tsp hot water (104 degree F/40 degree C)
8 tbsps Nobu-style Saikyo Miso,
2 tbsps plus 1 tsp rice vinegar

Method
Dissolve the mustard powder in a bowl with the hot water and belnd into a thick paste. Add the miso and rice vinegar. Mix well. Yield: 3/4 cup plus 1 tbsp plus 1 tsp (170ml)

AJI PANCA SAUCE

Ingredients:
1/2 tsp dried oregano,
2 tbsps plus 1 tsp aji panca paste
1/4 cup rice vinegar,
1 tsp sea salt,
1 tsp freshly ground black pepper
1 tbsp finely grated garlic,
1 1/2 tsps powdered cumin
2 tbsps sake,
2 tbsps grape seed oil

Method
Crush the oregano using a mortar and pestle to release its aroma. Combine all the ingredients except the oil. When the salt is fully dissolved, add the oil. Yield: 3/4 cup (150ml)

CREAMY SPICE SAUCE

Ingredients:
2 egg yolks,
1/2 tsp sea salt,
white peopper,
2 tsps rice vinegar
1 cup vegetable oil,
1 tbsp plus 1 tsp chili garlic sauce, passed through sieve

Method
Make the mayonnaise by beating the egg yolks with a whisk in a bowl, adding the sea salt, a little white peopper and rice vinegar, and then gradually whipping in the vegetable oil a little at a time. Take care that mayonnaise doesn�t separate. Stir in the chili garlic sauce. Yield: 1 cup (200ml)

NOBU-STYLE SAIKYO MISO

Ingredients:
sake,
3/4 cup mirin,
2 cups white miso paste
1 1/4 cups granulated sugar

Method
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 and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn�t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Yield: 3 cups (800g)

JALAPENO SALSA

Ingredients:
2 finely chopped jalapenos,
1 1/4 cups finely chopped onion
1 tsp sea salt,
5 tsp extra virgin olive oil,
5 tbsps lemon juice

Method
Combine all the ingredients. Yield: 1 3/4 cups (350ml)

CEVICHE SAUCE

Ingredients:
4 tbsps lemon juice,
2 tsps yuzu juice,
1/2 tsp sea salt
1 tsp soy sauce,
1/2 tsp finely grated garlic
1/2 tsp grated ginger,
1/2 tsp freshly ground black pepper
1 tsp aji amarillo paste

Method
Combine all the ingredients. Yield: 5 tbsps plus 1 tsp

wasabi pepper sauce

Ingredients:
3 tbsps powdered wasabi
2 tbsps and 1 tsp water
2 tbsps soy sauce
2 tbsps Dashi

Method
Dissolve the powdered wasabi in the water and combine with the other ingredients. Powdered wasabi tends to settle, so mix again before using.Yield: 1 cup (200ml)

matsuhisa salsa

Ingredients:
1/2 cup finely chopped onion,
1 tbsp soy sauce
1/2 cup rice vinegar,
1/2 tspsea salt,
1/4 teaspoon chili garlic sauce
1/4 tsp chili oil,
1/4 tsp finely grated ginger,
1 tbsp grapeseed oil
1/2 cup (10g) finely chopped parsley leaves

Method
Combine all the ingredients. Add the parsley just before use. Yield: 1 1/2 cups plus 2 tbsps (330 ml)

Matsuhisa dressing

Ingredients:
3/4 cup finely chopped onion,
2 tbsps plus 2 tsps soy sauce
2 tbsps plus 1 tsp rice vinegar,
2 tsps water
1/2 tsp granulated sugar,
a pinch sea salt,
1/4 tsp powdered mustard
a pinch freshly ground black pepper,
4 tsps grape seed oil,
4 tsps sesame oil

Method
Combine all the ingredients. Add the parsley just before use. Yield: 1 1/2 cups plus 2 tbsps (330 ml)

watercress dressing

Ingredients:
55 gm watercress stalks, boiled lightly
2 tsps sea salt,
1/2 tbsp freshly ground black pepper
1/2 cup ice vinegar,
1/4 cup grape seed oil

Method
Combine all the ingredients and mix in a blender. Yield: 1 cup (200ml)

MAUI ONION SALSA

Ingredients:
1 cup finely chopped Maui onion,
3/4 cup finely chopped tomato
6 tbsps Ponzu,
2 tsps orange juice (freshly squeezed)
1 tsp hot chili sauce.

Method
Combine all the ingredients Yield: 2 1/4 cup (450ml)

egg sauce

Ingredients:
4 egg yolks,
2 tbsps plus 1 tsp lemon juice,
1 tsp soy sauce 2 tbsp plus 1 tsp clarified butter

Method
Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix. And the clarified butter gradually so that it doesn�t separate, mixing as you go. Yield: 3/4 cup (150ml)